Crunchy Thai Chicken Salad

This crunchy salad includes romaine, grated carrots, edamame, ramen noodle pieces, grapefruit, roasted peanuts, plus a sweet-but-not-too-sweet dressing. Add chicken and you've got a satisfying and craveable meal.

In college, our sorority served us a ramen noodle salad at Tuesday lunch – every once in a while. We could not get enough of it, and I wish I could be a fly on the wall now watching that scene.

Thankfully, we have come up with a brand-new version of a Crunchy Thai Chicken Salad, and it’s even better than before. Better because it’s got edamame added, and a little extra rice wine vinegar, and grapefruit. Who would have thought, but the sweet-tart grapefruit takes the crunchy salad right over the edge of salad bliss. 

I found whole wheat ramen to use in this salad, which actually did not alter the taste. It’s all peanut sauce, edamame, grapefruit, chicken, and crunch. But use whatever you can find, or whatever you like. We also made use of some leftover Perfectly Simple Roast Chicken here. If you don’t have that, buy a rotisserie chicken, or use leftover grilled chicken, or leave the chicken out altogether. You will love this salad either way.

Crunchy Thai Chicken Salad

2 hearts of romaine, sliced thin
1 carrot, grated
1 cup edamame
½ of a 3-ounce package ramen noodles, broken 
¼ cup smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
2 scallions, minced
1 grapefruit, supremed, segments cut in half
Cooked chicken breast, shredded
2 tablespoons chopped, roasted peanuts

Toss the lettuce, carrot, edamame, and ramen. In a small bowl, whisk together the peanut butter, vinegar, soy sauce, sesame oil, and honey. Once the dressing is smooth, stir in the scallions. Toss the dressing with the salad. Add the grapefruit and chicken, and toss gently. Let the salad sit in the refrigerator for about 30 minutes. Serve topped with the chopped peanuts.