Southwestern Chicken Ramen Salad
A light, healthy and delicious southwest chicken ramen salad that's perfect for picnics, lunches or a make-ahead dinner.
Servings 16 servings
Calories 165kcal
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