This dirt cheap ramen recipe is a simple throw together using chicken, ramen noodles, a few seasonal veggies and some italian dressing. It’s quick and delicious.
Ingredients for Chicken Noodle Salad
You only need a handful of basics to pull this together, which is exactly why this one works on a busy night and an even busier budget.
- 2 packages of ramen noodles
- 2 boneless chicken breasts
- 1 tablespoon vegetable oil
- 1/2 cup chopped celery
- 1/4 cup chopped onions
- 1/2 cup seasoned salad croutons
- 1/2 cup Italian salad dressing
- 4 cups water
How to Make Chicken Noodle Salad
This salad comes together fast, so have everything chopped before you start the chicken.
- Put 2 cups of water in a cooking pot and bring to boil.
- Add ramen noodles. Cook for 2-3 minutes until the noodles are tender and separated.
- Removed from heat and strain noodles from water.
- In medium size skillet, heat oil and cook chicken over medium heat.
- When half way cooked, add the onion and celery.
- Cover and cook until done.
- Add chicken and vegetables to noodles.
- Add croutons and salad dressing.
- Mix well.
Recipe submitted by:
Sherry Day
Tips for Best Results
Cook the ramen just until tender, then drain it right away so it doesn’t turn mushy while you finish the rest. If your chicken breasts are especially thick, cut them into smaller bite-size pieces before cooking so everything finishes at the same time instead of playing the old “one part dry, one part raw” game.
If you want a little more crunch, wait to stir in the croutons until just before serving. That keeps them crisp instead of softening in the dressing.
Chicken is safest when cooked to 165°F, so if you like to double-check doneness, a quick-read thermometer takes the guesswork out of it according to USDA food safety guidance for poultry.
If you like ramen-based salads, you might also enjoy Asian Lime & Chili Salad with Ramen Noodles or Chicken, Ramen Noodle and Peanut Salad.
Serving Suggestions
Serve this as a simple main-dish salad for lunch or supper. Because it already has noodles, chicken, vegetables, and dressing in the bowl, it doesn’t need much help.
If you want to stretch it a little further, spoon it over chopped lettuce or serve it alongside fresh fruit, sliced cucumbers, or a small bowl of soup. It also works as a cold picnic-style dish, just keep it chilled until serving time.
Storage and Leftovers
Store leftover chicken noodle salad in an airtight container in the refrigerator for up to 3 to 4 days. That’s a conservative estimate based on the cooked chicken and dressed salad ingredients.
For best texture, refrigerate it promptly and don’t leave it at room temperature longer than 2 hours. If you know you’re making it ahead, keep the croutons separate and stir them in right before serving so they stay crisp.
Freezing isn’t a great option here. The noodles, celery, dressing, and croutons all lose texture once thawed, so you’re better off making only what you’ll use within a few days.
💸 Budget101® Price Breakdown: Chicken Noodle Salad
🛒 Walmart Grocery List
- Chicken Flavor Ramen Noodles, 3 oz 12 count
- Boneless Skinless Chicken Breasts, 5 lb
- Vegetable Oil, 48 fl oz
- Celery Hearts, 16 oz
- Yellow Onions, 3 lb bag
- Seasoned Croutons, 5 oz
- Italian Dressing, 16 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chicken Noodle Salad
You can, but it tastes best if you keep the croutons out until the last minute. Make the salad up to 1 day ahead, refrigerate it in a covered container, then stir in the croutons right before serving so you keep some crunch instead of a bowl of soggy sadness.
Not in the directions given here. The flavor comes from the chicken, vegetables, croutons, and Italian dressing, so the seasoning packets can be left out or saved for another use if you don’t want the extra salt.
Regular bottled Italian dressing is the easiest fit because it adds both acid and seasoning in one step. If yours is especially bold or zesty, start with a little less than 1/2 cup, toss, and add more only if the noodles need it.
Absolutely. Use about 2 to 3 cups of cooked chopped chicken in place of the two chicken breasts, then skip the oil and skillet step and just mix the chicken in with the drained noodles, vegetables, croutons, and dressing.
Boil them only 2 to 3 minutes, just until tender and separated, then drain them right away. If you leave them sitting in hot water, they’ll keep softening and the salad loses its texture fast.
Yes, as long as you keep the extras fairly crisp and not too wet. Shredded carrots, sliced green onions, chopped bell pepper, or a little cabbage all work well without watering down the dressing.
Keep it under 2 hours at room temperature, or 1 hour if it’s over 90°F outside. Since it contains cooked chicken and dressing, it’s better to serve it well chilled and set the bowl over ice if it’ll be out for a while.
You can double it without changing the method. Just use a bigger bowl for tossing and consider adding the dressing in two rounds so the noodles and chicken get coated evenly instead of leaving all the flavor at the bottom.
It works well with fruit, sliced cucumbers, tomato wedges, or a simple lettuce salad if you want a fuller meal. For a picnic-style plate, pair it with cold grapes or watermelon and call it done.
You can. Toasted slivered almonds, sunflower seeds, or crushed buttery crackers all add crunch, but add them just before serving so they stay crisp instead of absorbing the dressing.
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🖨️ Print-Friendly Chicken Noodle Salad
Chicken Noodle Salad
Ingredients
- 2 packages ramen noodles
- 2 boneless chicken breasts
- 1 tablespoon vegetable oil
- ½ cup chopped celery
- ¼ cup chopped onions
- ½ cup seasoned salad croutons
- ½ cup Italian salad dressing
- 4 cups water
Equipment
Instructions
- Put 2 cups of water in a cooking pot and bring to a boil.
- Add ramen noodles and cook for 2 to 3 minutes until the noodles are tender and separated.
- Remove from heat and strain the noodles from the water.
- In a medium skillet, heat the oil and cook the chicken over medium heat.
- When the chicken is halfway cooked, add the onion and celery.
- Cover and cook until the chicken is done.
- Add the chicken and vegetables to the noodles.
- Add the croutons and Italian dressing.
- Mix well and serve.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cost estimate based on 2 ramen packs from a 12-count package, about 1 pound chicken from a 5-pound bag, 1 tablespoon oil from a 48 fl oz bottle, 1/2 cup celery from a 16 oz package, 1/4 cup onion from a 3 lb bag, 1/2 cup croutons from a 5 oz bag, and 1/2 cup dressing from a 16 fl oz bottle.
Prep and cook times are estimated from the stated steps.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing is not recommended because the noodles and croutons lose texture.
