This Ramen Noodle Salad is a crunchy, flavorful dish made with rotisserie chicken, green cabbage, slivered almonds, sesame seeds, uncooked ramen noodles, and green onions. The dressing combines oil, white vinegar, soy sauce, a touch of sesame oil and sugar for a bright, sweet-tangy finish.
ASIAN CHICKEN SALAD
This crunchy ramen noodle salad was served at my bridal shower and has been a favorite ever since. It makes a generous portion, which makes it ideal for gatherings, potlucks, or any time you need a crowd-pleasing salad.
Reader Maria said, “This was absolutely delicious! The dressing was perfect and the crunchy topping just right.” – ★★★★★
SALAD INGREDIENTS
- Butter – Used to toast the crunchy ingredients until they turn a light golden brown.
- Ramen noodles – Use the uncooked noodles broken into pieces for maximum crunch; toasting them brings a nutty flavor.
- Sesame seeds – Add a subtle nutty note.
- Green cabbage – Shredded green cabbage is preferred; red cabbage or a coleslaw mix can be used for color or convenience.
- Slivered almonds – Provide texture and a mild, nutty taste.
- Green onions – Offer gentle onion flavor without overpowering the salad.
DRESSING INGREDIENTS
- Oil – A neutral oil such as vegetable or canola works well; olive oil can be used if preferred.
- White vinegar – Brightens the dressing; apple cider or red wine vinegar are acceptable substitutes.
- Soy sauce – Adds savory depth.
- Ramen flavor packets (optional) – The seasoning packets can be added to the dressing for extra flavor or left out.
- Toasted sesame oil – A small amount gives a pleasant toasted sesame aroma.
- Sugar – Balances the acidity with a touch of sweetness.
CAN I HALF THIS?
Yes. The recipe scales down easily if you need a smaller portion.
Hope you love this chicken salad.
FAVORITE SALADS
- Broccoli Salad
- Arugula Salad
- Spinach Quinoa Salad
- Edamame Quinoa Salad
- Crunchy Pea Salad
- Keto Broccoli Salad
- Shaved Brussels Sprouts Salad
- Poppy Seed Fruit Salad
- Frito Corn Salad
- BLT Pasta Salad
- Pizza Pasta Salad
Ramen Noodle Salad
Christy Denney
4.49 from 54 votes
This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy ramen noodles, and green onions.
Prep Time:
10 mins
10 mins
Total Time:
10 mins
10 mins
Servings:
10 servings
10 servings
Ingredients
- 2 tablespoons butter
- 2 (3 ounce) packages chicken Top Ramen noodles, crushed, raw (save flavor packets for dressing if desired)
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1 head green cabbage, shredded (about 10 cups)
- 2 cups diced rotisserie chicken
- 1/2 cup sliced green onions
Dressing:
- 1/2 cup oil (vegetable, canola, or olive)
- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 chicken flavored packets from Ramen (optional)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil (more to taste)
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter and add the crushed ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes, stirring, until everything is lightly toasted.
- In a large bowl, combine the shredded cabbage, diced rotisserie chicken, and sliced green onions. Add the toasted noodle mixture to the bowl.
- In a small bowl, whisk together the oil, white vinegar, sugar, ramen flavor packets (if using), soy sauce and toasted sesame oil. Toss about half of the dressing with the salad just before serving to preserve crunch, then add more dressing as desired. Season with salt and black pepper to taste.
Notes
Source: adapted from my roommate Lisa Poulson
Cuisine: Asian
Course: Salad
Author: Christy Denney
