Name: Ramen Chinese Chicken Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked chicken (shredded rotisserie or grilled); 4 cups Napa or green cabbage, finely chopped (or coleslaw mix); 1 cup shredded carrots (optional, if not in coleslaw mix); 3 green onions, thinly sliced; 1 package uncooked ramen noodles, crushed (seasoning discarded); 1/2 cup slivered almonds; 1 tablespoon sesame seeds; 1 tablespoon butter or neutral oil (for toasting); 1/4 cup vegetable oil; 3 tablespoons rice vinegar (or white vinegar); 1 tablespoon soy sauce; 1 teaspoon sesame oil (optional); 1 tablespoon sugar; Salt and pepper to taste; Optional: 1 teaspoon peanut oil or 1/2 teaspoon peanut butter for added depth

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Short description

I love how this Ramen Chinese Chicken Salad brings together tender chicken, crunchy ramen noodles, crisp cabbage, and a tangy homemade dressing. It’s a refreshing and satisfying dish that’s perfect for lunch, dinner, or potlucks.

Ramen Chinese Chicken Salad

Why You’ll Love This Recipe

I like how this salad delivers a variety of textures and flavors in every bite—juicy chicken, crunchy toasted ramen and almonds, crisp cabbage, and a zesty Asian-inspired dressing. It’s easy to prepare, customizable with what I have on hand, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (rotisserie, shredded breast, or thighs)
Napa or green cabbage, finely chopped (or coleslaw mix)
Carrots, shredded (if not using coleslaw mix)
Green onions, thinly sliced
Uncooked ramen noodles, crushed (seasoning packets discarded)
Slivered almonds
Sesame seeds
Butter or neutral oil (for toasting ramen mixture)

For the dressing:

Vegetable oil
Rice vinegar or white vinegar
Soy sauce
Sesame oil (optional)
Sugar
Salt and pepper
(Optional: a touch of peanut oil or peanut butter for extra depth)

Directions

I start by mixing the dressing ingredients—oil, vinegar, soy sauce, sugar, sesame oil, salt, and pepper—in a bowl or jar and whisk until combined.
I melt butter or heat oil in a skillet over medium heat, then add the crushed ramen noodles, almonds, and sesame seeds. I toast them until they’re golden and fragrant, then set aside to cool.
In a large bowl, I combine the shredded chicken, cabbage, carrots (if using), and green onions.
I pour most of the dressing over the salad and toss everything together.
I add the toasted ramen mixture, saving a bit for topping to keep some crunch.
I give it a final toss, adjust with more dressing if needed, and serve immediately.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep time is approximately 20 to 30 minutes.
Cooking time for the toasted ramen mix is about 5 minutes.
It’s best served fresh to keep the ramen crispy.

Variations

I sometimes add mandarin oranges for a sweet citrus touch.
Swapping almonds for sunflower seeds or cashews works well.
I use coleslaw mix for convenience, or add bell peppers, broccoli slaw, or edamame for more color and crunch.
For a nut-free version, I skip the nuts and focus on sesame seeds or just the toasted noodles.
I like to spice up the dressing with a bit of chili-garlic sauce or hoisin for extra flavor.

storage/reheating

This salad is best enjoyed fresh, as the ramen loses its crunch over time. If I want to prep ahead, I store the dressing, salad ingredients, and toasted ramen separately. I combine everything just before serving. Leftovers without the ramen added will keep in the fridge for up to 3 days.

FAQs

How can I keep the ramen noodles crunchy?

I always add the toasted ramen mix just before serving and sometimes keep a portion aside for topping right before eating.

Can I make this salad ahead of time?

Yes, I prepare the components in advance and keep them separate. I mix them just before serving for the best texture.

What chicken works best?

I usually go with rotisserie chicken for ease, but any cooked chicken—grilled, poached, or baked—works great.

Can I omit nuts or seeds?

Absolutely. I either leave them out or replace them with something like sunflower seeds to keep the crunch.

What can I add to vary the flavor?

I like adding mandarin oranges, edamame, or red bell pepper. A spoonful of chili sauce or a drizzle of hoisin also brings a fun twist.

Conclusion

This Ramen Chinese Chicken Salad is one of my favorite quick dishes. It’s fresh, crunchy, and full of flavor. I love how easy it is to toss together and adapt to whatever I have in the kitchen. Whether for a weekday lunch or a potluck hit, it’s always a winner.