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5 from 2 votes

Southwestern Chicken Ramen Salad

A light, healthy and delicious southwest chicken ramen salad that's perfect for picnics, lunches or a make-ahead dinner.
Course Main Course
Cuisine Japanese
Keyword Chicken Salad, ramen salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 16 servings
Calories 165kcal
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

  • In a large bowl, combine coleslaw mix, chicken, corn, black beans, avocado, bell pepper, and green onions.
  • 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.
  • Pour dressing over salad and toss to coat.
  • Refrigerate until ready to serve.
  • Crumble ramen noodles (uncooked) into small crunchy pieces. Discard ramen seasoning packet.
  • Just before serving, stir in noodles and almonds.

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!

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 210mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 21.5mg | Calcium: 27mg | Iron: 0.9mg