Crunchy Ramen Chicken Salad (Printable version)

A vibrant fusion salad with shredded cabbage, rotisserie chicken, crunchy ramen noodles, and sweet sesame dressing.

# Needed ingredients:

→ 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 (3 oz) instant ramen noodles, chicken-flavored, noodles only, crushed
07 - 0.25 cup fresh cilantro leaves, optional
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 if using, 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 combine, ensuring all components are evenly coated.
04 - Serve immediately for maximum crunch, or let sit for 10 minutes if softer noodles are preferred.

# Expert advice:

01 -
  • The dressing strikes that perfect balance between sweet and tangy that keeps you coming back for just one more bite
  • Everything comes together in 20 minutes flat, and most ingredients are probably already in your pantry
02 -
  • Do not add the dressing until you are ready to serve, or those ramen noodles will turn into mush faster than you can say potluck disaster
  • The flavor actually improves after 30 minutes in the refrigerator, but you lose that signature crunch everyone talks about
03 -
  • Crush the ramen noodles directly in the package while they are still dry, leaving some bigger pieces for satisfying texture throughout every bite
  • Toast your almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden brown, watching carefully because nuts go from perfect to burned in seconds
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