Southwestern Chicken Ramen Salad

This light, healthy, and fresh Southwestern Chicken Ramen Salad is an easy side dish for cookouts or picnics, a simple make-ahead dinner, or an easy lunch to keep on hand. Loaded with veggies and dressed in a homemade Southwestern Lime Vinaigrette, it’s a flavorful dish that’s full of satisfying tastes and textures!

Have you guys ever tried that Asian-flavored ramen coleslaw that seems to be pretty popular? I first had it at a church potluck about 10 years ago, and I’ve been making my own version ever since. It’s really good, but I don’t love the fact that the dressing is made with the weird ingredients from the Ramen Noodle seasoning packet — homemade dressing is always BEST.

That’s why I decided to change up the recipe and give it some Southwestern flair — which is always a popular way to go, right? Best of all, this recipe uses my own Southwestern Lime Vinaigrette (which is just as easy as using the seasoning packet…minus any MSG!), and it’s a total crowd-pleaser!

Adding chicken to the dish is totally optional, but it gives a nice protein boost and makes the salad feel more like a total meal rather than just a side option. I live with 4 carnivorous boys, though, so take that with a grain of salt. If you don’t do meat as much as my family does, some extra beans would be a perfect substitute!

You’re going to love the crunch of the ramen noodles and the almonds, mixed with the creamy avocado and the fresh, crisp veggies! I took this to a recent cookout with friends and it was definitely a hit!

Happy picnicking, friends!

[Tweet “A Southwestern #Chicken Ramen #Salad is the answer to all of your summer picnics! #recipe”]

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Southwestern Chicken Ramen Salad

Prep Time 25 minutes

Total Time 25 minutes

Servings 16

Author The Seasoned Mom

Ingredients

• 2 packages 14 ounces each coleslaw mix
• 1 cup diced cooked chicken
• ½ cup corn kernels frozen, canned, or fresh
• ½ cup black beans rinsed and drained
• 1 avocado diced
• 1 red bell pepper diced
• 6 green onions chopped
• ½ cup olive oil
• ¼ cup cider vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 2 packages 3 ounces each ramen noodles, seasoning packets discarded
• ½ cup slivered almonds toasted

Instructions

1. In a large bowl, combine coleslaw mix, chicken, corn, black beans, avocado, bell pepper, and green onions.
2. In a small bowl, whisk together the dressing ingredients: olive oil, cider vinegar, lime juice, honey, garlic powder, onion powder, chili powder, paprika, cumin, salt, and pepper.
3. Pour dressing over salad and toss to coat.
4. Refrigerate until ready to serve.
5. Crumble ramen noodles (uncooked) into small crunchy pieces. Discard ramen seasoning packet.
6. Just before serving, stir in noodles and almonds.

Recipe Notes

*This dish feeds a very large crowd! If you’re making it for a family dinner or for a smaller group, you can definitely cut the ingredients in half!

Looking for other great picnic dishes for the season? Try these favorites:

Chicken Taco Mason Jar Salads

Light and Creamy Greek Pasta Salad

Strawberry Pretzel Fluff

Tomato Pie