Print

Southwestern Chicken Ramen Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southwestern Chicken Ramen Salad combines tender chicken, crunchy ramen noodles, fresh veggies, and a zesty southwestern dressing, creating a flavorful, satisfying dish. Perfect for a quick lunch, light dinner, or a side dish for gatherings.

Ingredients

  1. 2 cups cooked and shredded chicken
    1 package of ramen noodles (discard seasoning packet)
    1 cup corn kernels (fresh, frozen, or canned)
    1 cup black beans, drained and rinsed
    1 red bell pepper, diced
    ½ cup red onion, finely chopped
    1 cup shredded cheddar cheese
    ½ cup cilantro, chopped
    1 avocado, diced
    For the dressing:
    ½ cup mayonnaise
    ¼ cup ranch dressing
    2 tbsp lime juice
    1 tbsp olive oil
    1 tsp chili powder
    ½ tsp garlic powder
    ¼ tsp cumin
    Salt and pepper to taste

Instructions

Cook the ramen noodles according to package instructions, drain, and let cool completely. Once cooled, break the noodles into small pieces.

  1. In a large bowl, combine the cooked chicken, ramen noodles, corn, black beans, red bell pepper, red onion, cheddar cheese, cilantro, and avocado.
  2. In a separate bowl, whisk together the mayonnaise, ranch dressing, lime juice, olive oil, chili powder, garlic powder, cumin, salt, and pepper until well combined.
  3. Pour the dressing over the salad mixture and toss gently to combine.
  4. Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.

Notes

  • For a spicier version, add diced jalapeños or a dash of hot sauce to the dressing.
  • Feel free to swap out the ramen for soba noodles, rice noodles, or regular pasta.
  • For a vegetarian version, skip the chicken and add extra veggies or tofu.
  • If making ahead, store the salad and dressing separately to keep the noodles crunchy.

Nutrition

Find it online: https://thefamilycooking.com/southwestern-chicken-ramen-salad/