Ramen Chicken Salad

For the Salad: Adjust an oven rack to the middle position and heat the oven to 350°F (175°C).

Using your hands or the bottom of a small saucepan, crush ramen noodles into 1/2- to 1-inch pieces.

On a rimmed baking sheet, toss crushed noodles with 1 tablespoon oil until evenly coated, then spread them into an even layer. Bake until noodles are beginning to brown and smell toasty, about 10 minutes. Add peanuts, stir to combine, and continue baking until peanuts smell toasty, about 5 minutes longer. Let cool on a baking sheet until room temperature, about 20 minutes.

Place chicken in a resealable plastic bag or between two pieces of plastic wrap on a cutting board. Using a meat pounder, rolling pin, or small skillet, pound chicken to an even 1/2-inch thickness. Season both sides with salt and white pepper.

In a large skillet, heat remaining 1 tablespoon oil and butter over medium-high until butter is melted and foaming. Add chicken and cook, turning once, until well browned on both sides and center registers 155°F (68℃) with an instant-read thermometer, 4 to 5 minutes per side. Transfer chicken to a cutting board and let rest for at least 5 minutes. Chop into 1/2-inch dice.

In an extra-large bowl, combine cabbage, carrot, chicken, toasted ramen noodles, and peanuts.

For the Dressing and to Serve: In a medium bowl, whisk together rice vinegar, soy sauce, water, sesame oil, garlic, ginger, sugar, white pepper, and reserved seasoning packet. Add peanut butter and whisk until smooth.

Add dressing to salad and toss until cabbage is evenly coated and all ingredients are evenly distributed, about 1 minute. Let sit for 15 minutes, then serve immediately.