This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions. The salad dressing is made from soy sauce and white vinegar with a little sesame oil making it a sweet and tangy dressing.

ramen noodle salad

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ASIAN CHICKEN SALAD

This crunchy Ramen noodle salad is the salad I had at my bridal shower. Ever since then it has held a special place in my taste buds. This makes a lot so it’s one of the best salads for a crowd.

chicken and almonds

SALAD INGREDIENTS

  • BUTTER – the crunchy ingredients are cooked in a little butter to get them a light golden brown color.
  • RAMEN NOODLES – The packet has crunchy noodles broken into smaller pieces that we use. The uncooked ramen noodles give the salad great crunch and the toasted noodles give it a nutty flavor.
  • SESAME SEEDS – add some flavor.
  • CABBAGE – there are different types of cabbage but I like to use green cabbage. You can add red cabbage for color if you want. You could even use a coleslaw mix in a pinch.
  • SLIVERED ALMONDS
  • GREEN ONIONS – These add onion flavor without being too overpowering.

dressing poured on salad

DRESSING INGREDIENTS

  • OIL – I like to use a neutral flavored oil like vegetable oil or canola. Olive oil can be used too.
  • WHITE VINEGAR – you could use apple cider vinegar or red wine vinegar as some good options as a substitute.
  • SOY SAUCE 
  • FLAVOR PACKET – the packet in the Ramen gives it great flavor but you can discard it.
  • SESAME OIL – this gives the dressing a nutty flavor.
  • SUGAR – makes this a sweet dressing to balance out the tang of the vinegar.

ramen noodle salad

CAN I HALF THIS?

Yes. It’s easily halved.

ramen noodle salad

Hope you love this chicken salad.

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ramen noodle salad

Ramen Noodle Salad

4.48 from 53 votes
This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions.
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Prep Time: 10 minutes
Total Time: 10 minutes
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 cups 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 ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes until everything is toasted.
  • In a large bowl, add the cabbage, chicken, green onions, and toasted ingredients.
  • In a small bowl, whisk together the oil, vinegar, sugar, flavor packets (if using), soy sauce and sesame seed oil. Toss half of the dressing in right before serving so it doesn't get soggy. Add more as desired. Add salt and black pepper to taste.

Notes

Source: adapted from my roommate Lisa Poulson
Cuisine: Asian
Course: Salad
Author: Christy Denney
ramen noodle salad
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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