Crunchy Ramen Chicken Salad (Print)

Shredded cabbage, rotisserie chicken, and crunchy ramen noodles in a sweet sesame dressing. Quick, refreshing, and crowd-pleasing.

# What You 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 - 1/2 cup sliced almonds, toasted
06 - 1 package (3 oz) instant ramen noodles, chicken-flavored, noodles only, crushed
07 - 1/4 cup fresh cilantro leaves, optional
08 - 1 tablespoon toasted sesame seeds

→ Dressing

09 - 1/4 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 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon black pepper

# Directions:

01 - In a large mixing bowl, combine shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if using, and toasted 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 everything is evenly coated.
04 - Serve immediately for maximum crunch, or allow to sit for 10 minutes if a softer noodle texture is preferred.

# Helpful Hints:

01 -
  • The contrast between cool crisp vegetables and that crazy crunch from crushed ramen noodles creates this addictive texture that keeps people coming back for seconds
  • It transforms boring rotisserie chicken into something special with just a few pantry staples and practically zero effort
02 -
  • The noodles start getting soft the second they hit that dressing so do not dress this more than fifteen minutes before serving
  • Toast your almonds and sesame seeds in a dry pan over medium heat watching like a hawk because nuts go from perfect to burned in seconds
03 -
  • Crush ramen noodles right in the package using a rolling pin or meat mallet for uneven crunchy bits that coat everything better
  • Make the dressing up to three days ahead and keep it in a jar in the fridge just give it a good shake before using
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