Susan's I'll-Eat-It-If-You-Make-It Chicken Salad

Name: Susan's I'll-Eat-It-If-You-Make-It Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried ramen noodles (throw away the seasoning packet if it comes with one); 1 lb chicken breast; 1 lb fresh mushrooms; ¼ cup smooth peanut butter; 12 bunch cilantro; 3 scallions, white and green parts; 2 pinches red pepper flakes (or to taste); 3 tablespoons olive oil; ¼ cup soy sauce; salt and pepper; ½ teaspoon finely minced fresh ginger

Servings: persons

1 lb dried ramen noodles (throw away the seasoning packet if it comes with one)
1 lb chicken breast
1 lb fresh mushrooms
¼ cup smooth peanut butter
12 bunch cilantro
3 scallions, white and green parts
2 pinches red pepper flakes (or to taste)
3 tablespoons olive oil
¼ cup soy sauce
salt and pepper
½ teaspoon finely minced fresh ginger

1
Soak the ramen noodles in hot water until al dente.
2
Drain.
3
Cut the chicken breasts into thumbnail size cubes.
4
Saute in olive oil until browned.
5
Coarsely chop the mushrooms and scallions.
6
Shred the cilantro.
7
Mix the chicken, mushrooms, scallions and cilantro with the ramen noodles.
8
In a pot or in a microwave safe bowl, mix the peanut butter, red pepper flakes, soy sauce, salt and pepper and the minced ginger.
9
If the mixture is too thick, add a little water until it's as thin as you like it.
10
Heat to boiling, and remove from heat.
11
Toss with the chicken/veggie/ramen noodle mixture.
12
Chill for two hours in the refrigerator.
13
Serve and impress guests.

913

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb dried ramen noodles (throw away the seasoning packet if it comes with one), 1 lb chicken breast, 1 lb fresh mushrooms, ¼ cup smooth peanut butter, and more.

Yes, Susan's I'll-Eat-It-If-You-Make-It Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!