Crunchy Ramen Chicken Salad (Printable)

Shredded cabbage, rotisserie chicken, and crunchy ramen noodles tossed in a sweet sesame dressing for a quick, satisfying meal.

# What You'll Need:

→ Salad

01 - 4 cups shredded green cabbage
02 - 2 cups shredded rotisserie chicken, skin removed
03 - 1 cup shredded carrots
04 - 3 scallions, thinly sliced
05 - 0.5 cup sliced almonds, toasted
06 - 1 package instant ramen noodles (3 oz), chicken-flavored, noodles only, crushed
07 - 0.25 cup fresh cilantro leaves
08 - 1 tablespoon sesame seeds, toasted

→ Dressing

09 - 0.25 cup vegetable oil or toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons honey
12 - 1 tablespoon soy sauce
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon grated fresh ginger
15 - 1 garlic clove, minced
16 - 0.5 teaspoon kosher salt
17 - 0.25 teaspoon black pepper

# How to Make It:

01 - In a large bowl, combine shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro, and sesame seeds.
02 - In a separate small bowl or jar, whisk together vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper until well emulsified.
03 - Pour dressing over salad ingredients and toss thoroughly to ensure even coating of all components.
04 - Serve immediately for maximum crunch, or let rest for 10 minutes if softer noodles are preferred.

# Expert Tips:

01 -
  • It comes together in literally 20 minutes, no cooking required
  • The sweet and tangy dressing keeps everyone coming back for seconds
  • Perfect for potlucks since it serves a crowd and travels beautifully
02 -
  • The ramen noodles keep their crunch for about an hour, then start softening into almost a slaw texture
  • Don't dress the whole thing if you're saving leftovers, store the dressing separately and toss right before serving
03 -
  • Crush the ramen noodles inside the package to keep the mess contained
  • Use a jar with a lid for the dressing and just shake it, easier than whisking
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