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IDDSI Level 5 minced and moist Asian chicken salad for dysphagia with ramen noodles and broccoli slaw

IDDSI Level 5 Minced & Moist Asian Chicken Broccoli Slaw Recipe

The combination of crunchy vegetables, tender chicken, and tangy dressing makes this Asian Chicken Salad satisfying and full of flavor. The ramen noodles add an unexpected twist that keeps the dish interesting. Testing at IDDSI Level 5 compliance, this minced salad becomes an inclusive meal option that retains the classic, bold flavors of Asian cuisine while being safe and enjoyable for everyone.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Salad, Side Dish, Snack
Cuisine: American, Japanese
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked chicken breast minced
  • 3 cups broccoli slaw lightly steamed, minced
  • 2 green onions thinly sliced
  • 1/2 cup shredded carrots lightly steamed, minced
  • 1/2 cup red bell pepper lightly steamed, minced
  • 1 package oriental-flavored ramen noodles pregelled in broth
Dressing
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • Seasoning packet from the ramen package
Optional Toppings
  • 1/4 cup sliced almonds or cashews
  • 1 tablespoon sesame seeds
  • Fresh cilantro leaves

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Small bowl and whisk (for dressing)
  • Saucepan or skillet (if cooking chicken)

Method
 

  1. If not already cooked, poach or bake the chicken breast until fully cooked and tender. Dice into 4mm pieces and set aside. In a large mixing bowl, combine the steamed broccoli slaw, green onions, shredded carrots, red bell pepper, and cooked chicken.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or brown sugar, grated ginger, minced garlic, and the seasoning packet from the ramen. Pour the dressing over the salad and toss until everything is well coated.
  3. Let the salad sit for 10-15 minutes to allow the flavors to meld and the ramen noodles to soften slightly. Garnish with sliced almonds, sesame seeds, and fresh cilantro if desired. Serve immediately or refrigerate for up to 3 days.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Lightly steam and blend the vegetables with the dressing ingredients and plate as the base of the salad. Blend the chicken with splashes of stock and top the salad.
  • Soft & Bite-sized 6 (SB6): Cut the chicken and vegetables into bites 15mm or smaller. Pregel the ramen and serve all elements tossed in the dressing. Skip or swap the garnishes for pastes like tahini or almond butter. 
  • Easy to Chew 7 (EC7): Grate or grind nuts to powder, or use tahini or almond butter. 
  • Regular 7: No need to pregel the ramen noodles, they can be broken up as a crunchy topper instead.
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Macro Adjustments:
  • Protein: Add more chicken, tofu, or edamame.
  • Fats: Adjust oils, nuts and seeds.
  • Carbs: Replace half or all of the noodles with zucchini noodles and replace with stevia or skip honey.
Dietary Swaps:
  • Gluten-free: Skip or replace the ramen noodles and use tamari instead of the soy sauce.
  • Dairy-free/Vegan: Skip the chicken, opt for a vegan ramen seasoning, like Top Ramen's Soy Sauce and Chili.
Low-Spoons Shortcuts:
  • Buy pre-cooked chicken (rotisserie or frozen strips) and pre-shredded slaw mix.
  • Use bottled dressing or add a dash of soy + sesame oil to match flavors.