Chicken Ramen Noodle Salad

Name: Chicken Ramen Noodle Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 chicken breast cut into pieces; 2 ramen noodles; 1 red pepper cut into chunks; 150 g frozen or canned sweetcorn drained; 5 pickled cucumbers sliced; 1 tbsp olive oil; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp sweet paprika; 1/2 tsp chilli powder; 1/2 tsp garlic powder

This chicken ramen noodle salad is a quick, satisfying meal packed with tender spiced chicken, crisp vegetables, and a creamy mustard dressing. It is easy enough for busy weeknights and tastes even better after a short chill in the fridge.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chicken breast cut into pieces
1
ramen noodles
2
red pepper cut into chunks
1
frozen or canned sweetcorn drained
150 g
pickled cucumbers sliced
5
olive oil
1 tbsp
mayonnaise
3 tbsp
Dijon mustard
1 tsp
sweet paprika
1 tsp
chilli powder
0.5 tsp
garlic powder
0.5 tsp

Step-by-Step Instructions

Place the ramen noodles in a heatproof bowl and break them up slightly. Cover with boiling water and let stand for 3 to 4 minutes, or until just tender. If you like, stir in the noodle seasoning packets for extra flavor, then drain well and let the noodles cool slightly.

Season the chicken pieces with the chilli powder, sweet paprika, garlic powder, salt, and pepper to taste. Heat the olive oil in a frying pan over medium-high heat, then cook the chicken for 6 to 8 minutes, stirring occasionally, until golden and cooked through.

In a large bowl, combine the drained noodles, red pepper, sweetcorn, and sliced pickled cucumbers. Add the mayonnaise and Dijon mustard, then toss until everything is evenly coated. Top with the warm chicken or gently fold it in, then chill for 30 minutes before serving.

Chef's Tips

For extra crunch, add shredded cabbage or carrots. Swap chicken breast for rotisserie chicken to save time, or use Greek yogurt for part of the mayonnaise to lighten the dressing. Store leftovers in an airtight container in the refrigerator for up to 2 days.