Crunchy Ramen Sesame Ginger Chicken Salad

Crunchy Sesame Ginger Chicken Salad

If you're tired of boring meal prep lunches, this one is about to become a staple. Packed with protein, loaded with crunchy vegetables, and topped with a sweet-and-spicy toasted ramen peanut crunch, this salad tastes like something you'd order at a restaurant—but it's made with simple ingredients and holds up beautifully all week long.

The secret is keeping the dressing and crunch topping separate until you're ready to eat. That way every bite stays crisp, fresh, and absolutely delicious.

Makes

6 servings

Macros (2/5-3 cups Per Serving)

• Calories: 440

• Protein: 39g

• Carbohydrates: 27g

• Fat: 19g

• Fiber: 6g

  
  

Macros are estimates and will vary slightly based on the exact chicken marinade and brands used.

Ingredients

Salad

• 1½–2 pounds cooked sesame ginger chicken breast, chopped

• 1 (14–16 oz) bag coleslaw mix

• 1 cup shelled edamame

• 1 cup shredded carrots

• 2 Persian cucumbers (or 1 large cucumber), diced

• 5 green onions, sliced

  
  

Toasted Ramen Peanut Crunch

• 1 package rice ramen noodles, broken into small pieces (could use regular ramen but will change macros!)

• 1 cup roasted peanuts, roughly chopped (optional)

  
  

Sesame Ginger Dressing

*Note if you made the sesame ginger chicken then you will reserve 1 cup of the marinade for this

• ¼ cup low-sodium soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon honey

• 1–2 teaspoons sriracha

• 1 tablespoon sesame seeds

• 2 green onions, finely sliced

• 1 teaspoon freshly grated ginger

• 1 garlic clove, minced

• Juice of ½ lime

  
  

Directions

1. Toast the Crunch Topping

Break the rice ramen noodles into small pieces.

Heat a large skillet over medium heat and add the broken ramen noodles and chopped peanuts.

Toast for 4–6 minutes, stirring frequently, until lightly golden and fragrant.

Remove from the pan immediately and allow to cool completely.

Store in an airtight container until ready to serve.

2. Make the Dressing

In a mason jar or bowl, combine:

• Soy sauce

• Rice vinegar

• Sesame oil

• Honey

• Sriracha

• Sesame seeds

• Green onions

• Ginger

• Garlic

• Lime juice

Shake or whisk until well combined.

Refrigerate until ready to use.

3. Assemble the Salad

In a large bowl combine:

• Chopped sesame ginger chicken

• Coleslaw mix

• Edamame

• Shredded carrots

• Cucumbers

• Green onions

Toss until evenly combined.

Store in a large airtight container or portion into individual meal prep containers.

4. Serve

When ready to eat, add:

• 1–2 tablespoons dressing

• About ¼ cup toasted ramen peanut crunch

Toss and enjoy.

Optional Add-Ins

• Fresh cilantro

• Avocado

• Extra sesame seeds

• Additional sriracha

• Lime wedges

Storage Tips

Store the salad mixture, dressing, and crunch topping separately.

• Salad base: up to 4 days refrigerated

• Dressing: up to 1 week refrigerated

• Toasted ramen peanut crunch: up to 2 weeks in an airtight container at room temperature

  
  

Keeping everything separate until serving ensures the vegetables stay crisp and the ramen peanut topping stays crunchy all week long.