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Overnight Chicken Ramen Salad

Preparation 20 Serves 8     adjust servings

Coleslaw and chicken meet ramen in this deliciously simple overnight salad recipe.


  • 3 oz shredded brussels sprouts
  • 10 oz shredded cabbage coleslaw mix
  • 1 cup diced red bell pepper
  • 1 cup Chopped sugar snap peas
  • 8 oz Rotisserie chicken
  • 2/3 cup olive oil
  • 1/3 cup Rice Vinegar
  • 2 1/2 Tbsp soy sauce
  • 1 1/8 teaspoon sesame seeds, divided
  • 2 teaspoons fresh grated ginger
  • 1/4 cup honey or agave
  • Salt and pepper, to taste
  • 1 Tbsp minced cilantro
  • 4 green onions, sliced thin
  • 2 packages ramen noodles, broken into pieces (seasoning packets discarded)
  • 1/3 cup sliced almonds
  • 10 oz mandarin oranges


In a large mixing bowl, combine the brussels sprouts, cabbage, red bell pepper, sugar snap peas, and chicken. Stir to evenly distribute the ingredients. Set aside. In a small mixing bowl, combine the oil, vinegar, liquid aminos or soy sauce, 1 teaspoon sesame seeds, ginger, honey or agave, and salt and pepper (to taste). Whisk. Pour the dressing over the veggie and chicken mixture and toss to coat. Cover the bowl with plastic wrap and chill for 4 hours or up to overnight. After chilling remove the plastic wrap and discard. Stir in the cilantro, green onions, ramen noodles, almonds, and oranges. Serve cold.

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