This Napa cabbage chicken salad is everything you want in a meal—crunchy, satisfying, and packed with staying power. Finely shredded cabbage creates a high-fiber base, while chicken and edamame add protein to keep you full. The toasted ramen and almonds bring that craveable crunch, and the creamy peanut dressing pulls it all together.Fresh, flavorful, and perfect for meal prep—this one only gets better with time.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 10
INGREDIENTS (Serves 10)
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SALAD
• 1 large Napa cabbage, finely shredded
• 1 (8-oz) can sliced water chestnuts, drained
• 1 cup scallions, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh cilantro, roughly chopped
• 1 cup shredded carrots (matchstick or julienned)
• 1 cup shelled edamame (frozen and thawed works well)
• 2 pouches cooked chicken breast, sliced or shredded
CRUNCHY TOPPING
• 1 package Maruchan ramen noodle soup, Oriental flavor
• 1/4 cup slivered almonds
• 3 tablespoons white sesame seeds
PEANUT DRESSING (Double Batch)
• 1 cup creamy peanut butter
• 4 tablespoons apple cider vinegar
• 4 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons fresh grated ginger
• 2–6 tablespoons warm water (to thin)
PREPARATION
- Poach the chicken
Bring a pot of salted water to a boil. Add the chicken breasts and poach for 12–15 minutes until cooked through. Remove from the water, allow to cool slightly, then shred the chicken and set aside. -
Prepare the salad vegetables
Finely shred the Napa cabbage lengthwise and place it in a large salad bowl. Thinly slice the red bell pepper and scallions, roughly chop the cilantro, julienne the carrots if needed, and thinly slice the drained water chestnuts.Add the cabbage to the bowl first, followed by the sliced red bell pepper and scallions, carrots, water chestnuts, edamame (shelled and thawed if frozen), and cilantro. Top with the shredded chicken. Set aside.
-
Make the crunchy topping
Before opening the ramen package, place it on a hard surface and use the heel of your hand to crush the noodles into small pieces. Heat a nonstick skillet over medium heat and add the crushed ramen, seasoning packet, and slivered almonds. Toast for about 3 minutes, stirring frequently, until lightly golden. Add sesame seeds and toast for another minute. Remove from heat and allow to cool. -
Prepare the peanut dressing
In a bowl whisk together peanut butter, apple cider vinegar, honey, soy sauce, grated ginger, and warm water until smooth and pourable. -
Assemble the salad
Add the toasted ramen topping to the salad and drizzle with the peanut dressing. Toss until evenly coated or serve with the dressing on the side.
NUTRITIONAL CONTENT PER SERVING (STEP 2)
FOR JOURNALING (with dressing):
16g carbohydrate, 6g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING (with dressing):
365 calories, 20g protein, 35g carbohydrate, 6g fiber, 14g fat
ACTUAL NUTRITIONAL CONTENT PER SERVING (without dressing):
320 calories, 19g protein, 32g carbohydrate, 6g fiber 10g fat