Crunchy Ramen Chicken Salad

The first time I brought this salad to a neighborhood block party, I watched three different people ask for the recipe before I even got through the food line. Something about the combination of cool crisp cabbage, savory chicken, and those irresistible crunchy ramen noodles just makes people gravitate toward it. It has become my go-to dish for anything from summer picnics to weeknight dinners when I want something satisfying but not heavy.

I actually discovered this combination during a frantic weeknight when the rotisserie chickens at the grocery store were marked down and I had half a bag of coleslaw mix languishing in my crisper drawer. My husband took one bite and declared it better than the version from our favorite takeout place. Now I keep ramen noodles in the pantry specifically for nights when I need to transform leftover chicken into something everyone will actually cheer about.

Ingredients

• 4 cups shredded green cabbage: The sturdy backbone that holds up beautifully to the crunchy noodles and creamy dressing
• 2 cups shredded rotisserie chicken: Use the meat from a store bought chicken to skip hours of cooking while still getting incredible flavor
• 1 cup shredded carrots: Adds natural sweetness and gorgeous color that makes the bowl look so inviting
• 3 scallions, thinly sliced: Their mild onion flavor brightens every bite without overpowering the other ingredients
• 1/2 cup sliced almonds, toasted: Toast them in a dry pan until fragrant and golden for maximum nutty flavor
• 1 package instant ramen noodles, crushed: The star of the show, use only the noodles and save the seasoning packet for another use
• 1/4 cup fresh cilantro leaves: Optional, but adds such a fresh herbal note that makes the whole salad sing
• 1 tablespoon sesame seeds, toasted: Little pops of nutty flavor that make every forkful feel special
• 1/4 cup vegetable oil: Creates the silky base for the dressing that coats every ingredient perfectly
• 2 tablespoons rice vinegar: Adds just enough brightness to cut through the rich oils and honey
• 2 tablespoons honey: The secret ingredient that balances the salty soy sauce and creates that addictive flavor
• 1 tablespoon soy sauce: Provides the essential umami depth that makes this salad so craveable
• 1 tablespoon toasted sesame oil: A little goes a long way, infusing the dressing with that signature nutty aroma
• 1 teaspoon grated fresh ginger: Use a microplane to get the finest grate possible for maximum flavor distribution
• 1 garlic clove, minced: Fresh garlic makes all the difference, so avoid the preminced stuff in jars
• 1/2 teaspoon kosher salt: Enhances all the flavors without making the salad taste salty
• 1/4 teaspoon black pepper: Just enough subtle warmth to keep things interesting

Instructions

Prepare the crunch:

Crush the ramen noodles while still in the package using a rolling pin or the back of a heavy pan, then toast the almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully so they do not burn.

Build the salad base:

In your largest mixing bowl, combine the cabbage, shredded chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using, and sesame seeds.

Whisk the dressing:

In a small bowl or mason jar, whisk together the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, grated ginger, minced garlic, salt, and pepper until completely emulsified and slightly thickened.

Toss and serve:

Pour the dressing over the salad and toss thoroughly until every single ingredient is coated, then serve immediately for the crunchiest experience or let it sit for 10 minutes if you prefer slightly softened noodles.

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Last summer I made this for a friend who had just had surgery and needed meals she could eat one handed. She texted me the next day saying she had eaten the entire bowl standing up in her kitchen because she literally could not stop herself. There is something about the combination of textures and flavors that just works on a primal level.

Make It Ahead

You can prep all the vegetables and shred the chicken up to 24 hours in advance, storing everything separately in the refrigerator. Keep the dressing in a jar and the nuts and noodles in sealed bags at room temperature, then toss everything together just before serving. This method has saved me countless times when hosting dinner parties or bringing dishes to gatherings.

Customize Your Crunch

Sometimes I swap the almonds for cashews or add sliced water chestnuts for even more texture. During cucumber season in late summer, I will add thin strips of English cucumber for extra freshness and crunch. The beauty of this salad is how well it adapts to whatever you have in your pantry or what looks fresh at the market.

Perfect Pairings

This salad shines alongside grilled meats, especially Korean style short ribs or teriyaki chicken. I have also served it as a light main course with a side of pot stickers or egg rolls for an easy Asian inspired dinner at home. The flavors are bright enough to stand up to spicy foods but gentle enough to pair with simply grilled fish or tofu.

• A crisp white wine like Sauvignon Blanc cuts through the sesame oil beautifully
• For a non alcoholic option, try sparkling water with a squeeze of lime
• The salad also pairs surprisingly well with light lagers or pilsners

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Every time I serve this salad, someone asks why they have never thought to put ramen noodles in a salad before. Sometimes the simplest ideas are the most brilliant.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prep all ingredients and dressing separately up to 24 hours in advance. Toss everything together just before serving to maintain the crunch from the ramen noodles.

→ What can I substitute for ramen noodles?

Try crushed wonton strips, chow mein noodles, or even toasted baguette cubes for similar crunch. For gluten-free options, use crushed rice crackers or crispy rice noodles.

→ Is this dish served warm or cold?

This salad is typically served cold or at room temperature, making it ideal for potlucks and picnics. The ingredients can be lightly warmed if preferred, but the texture is best when chilled.

→ How long do leftovers last?

Leftovers keep in the refrigerator for up to one day, though the noodles will soften as they absorb dressing. For best results, store undressed salad and dressing separately.

→ Can I use fresh chicken instead of rotisserie?

Absolutely. Grill, bake, or poach about 2 cups of chicken breast and shred it once cooled. Season the chicken lightly with salt and pepper before cooking.

→ What other vegetables work well in this salad?

Snap peas, thinly sliced bell peppers, radishes, or edamame add great color and crunch. Bok choy or napa cabbage also work beautifully as cabbage alternatives.