Best Ramen Noodle Chinese Chicken Salad Recipe
This ramen noodle Chinese chicken salad recipe is super flavorful and I love how easy it is to make! If you want to take your ramen to the next level, you’ve got to try this recipe out.
With all of the chicken in this salad, you can serve it as the main dish or a side dish. It is a great salad to take to a potluck or BBQ too – it will feed a crowd!
Ramen Chicken Salad Ingredients
I chose to grill the chicken this time, but you can cook up the chicken any way you please. Then it is shredded cabbage (which is actually more like sliced and chopped, but anyway…), seeds, slivered almonds, green onion, and Ramen noodles.
Preparing the Seeds and Almonds
It is a nice touch to toast the seeds and almonds before adding them to the salad. You can use sesame or sunflower seeds.
To toast them perfectly, heat a small amount of oil in a skillet, add the seeds and almonds, and stir them around until they become lightly browned. It shouldn’t take long – take care to keep them from burning.
It felt like those tiny sesame seeds were getting all over my kitchen while I was making this, but they are pretty little things. 😉 The sunflower seeds are great in this salad too, plus you may be able to find them at a cheaper price than sesame seeds.
Making the Chinese Chicken Salad Dressing Recipe
This Chinese chicken salad dressing recipe is simple and easy – oil, cider vinegar, sugar, salt, pepper, and soy sauce. You can utilize the Ramen seasoning packet for some extra flavor!
Final Thoughts
You have probably seen this Chinese chicken salad or similar ones around – if you haven’t tried it yet, you really should!
Note: You will want to use at least a 4-quart bowl or maybe bigger because this is a good-sized salad. These are the bowls I recommend and use:
I use these bowls all the time – Pyrex Smart Essentials 8-Piece Mixing Bowl Set with Lids
Other recipes you might like:
- Panda Express Orange Chicken Recipe (Copycat)
- Freezer Chinese Ham Fried Rice Recipe
- Green Salad Recipe with DIY Zesty Italian Dressing
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This is a family favorite recipe from my friend, Jessica.
Best Ramen Noodle Chinese Chicken Salad Recipe
Ingredients
Salad
- 2 pounds chicken cooked and chopped
- 1 head cabbage shredded
- 4 green onions chopped
- 1 package Chicken or Oriental Ramen noodles 3 ounces
- 2 ounces sesame seeds or sunflower seeds
- 4 ounces slivered almonds
- ½ teaspoon olive oil
Dressing
- ¼ cup granulated sugar
- ¼ cup olive oil
- 6 tablespoons cider or rice vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon reduced-sodium soy sauce
- Ramen seasoning packet
Instructions
- Crush or break apart the Ramen noodles and reserve the seasoning packet for the salad dressing.
- Heat the 1/2 teaspoon oil in a skillet on medium-high heat and toast the seeds and almonds until lightly browned.
- In a large bowl, combine the chopped chicken, shredded cabbage, green onions, noodle pieces, seeds, and almonds.
- In a small or medium bowl, whisk together the dressing ingredients. Pour the dressing over the salad and stir to coat. Serve as a main dish or side dish.
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This chicken salad recipe looks amazing. I can not wait to try it. I am a huge fan of cilantro so I would add a little cilantro to your recipe! Yum.
Cilantro would probably be a nice touch! I think I want to try adding a little bit of lemon juice to the dressing next time. Anyway, hope you like it, Monica!
How many packets of ramen noodles is not listed in the list of ingredients. In fact, they’re not listed at all. Just common sense but I wanted to know how many.
Hi, Angela! I see it in the recipe under the salad ingredients. 🙂 Here ya go: 1 package Chicken or Oriental Ramen noodles (3 ounces)
I’ve been searching for this, it’s the recipe my grandmother used & I lost it. So excited to find it! Question though, how many hours do you let it sit to let the noodle soften? I feel like she made it the day before we had it, but I don’t remember. Thanks!
I don’t let it sit for the noodles to soften and I think it still works out great! I’m guessing the noodles would soften fairly quickly, but I suppose you’ll have to experiment with that and let us know how it goes! 🙂
Katie I don’t use the noodle are so I g packet at all. 1 cup canola oil, 1tsp salt, 1 tsp , pepper, 1 tblsp sugar, 1 tsp accent, 8 tblsp rice vinegar (original) , 3 seasoned chicken breast (I bake mine), 2 stalks of green pinion, packet of slivered almonds (toast optional).
Mix oil, salt, pepper, Accent, sugar, rice vinegar together ( set aside). Chop large head of cabbage finely, chop oinion, crumble ramen noodles, shred chicken then mix all together well ( Make sure throughly mix). Pour dressing all over salad, then throughly mix. Cover, place in refrigerator over night ir at lesst 6 to 8 hours.
Hope this help. By the way, this was the Origi al recipe. I omit the accent (for health reason) and use 1 tsp more instead.
Correction: 1 tsp miren instead.
Two pounds is a lot of chicken compared to the rest of ingredients. Would it affect the recipe much if I used only one pound?
That should be fine. There will just be less chicken to go around! 🙂
Also, if I’m using packaged cole slaw mix, how much do I buy?
I am not sure! My guess would be about 5-7 cups of raw, shredded cabbage.
I’m making this for a baby shower and I need to double the recipe. I’m wondering how it would work to use packaged cole slaw and canned chicken?
I haven’t personally made it that way, but I think it would probably work! I hope it turns out awesome for you and the baby shower is a success! 🙂
No measurements