Combine ramen noodle soup mix, coleslaw and chicken to make our Chicken-Cabbage Noodle Salad! This crunchy cabbage noodle salad is perfect for lunchtime.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. sugar
1 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
1 cup hot water
4 cups coleslaw blend (cabbage slaw mix)
2 cups shredded cooked chicken
3/4 cup PLANTERS Dry Roasted Peanuts
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Let's Make It
Mix dressing, sugar and soy sauce until blended. Dissolve 1 Seasoning Packet (from ramen soup package) in hot water. Add to dressing mixture; mix well. Discard remaining seasoning packet or reserve for another use.
Break Ramen Noodles apart; place in large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
Add dressing mixture; toss to coat.
Enjoy your favorite foods while keeping portion size in mind.
Dressing can be prepared ahead of time. Refrigerate up to 24 hours before using as directed. Noodles can also be crumbled ahead of time; store in resealable plastic bag along with the nuts at room temperature until ready to assemble salad. Or for a soft noodle salad, refrigerate prepared salad at least 1 hour before serving.
How to Shred the Cooked Chicken
Use your hand or a fork to hold the cooled cooked chicken breast. With another fork, pull pieces of chicken off the breast into thin shreds.
Add 4 sliced green onions to the salad just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.