This classic Chinese chicken salad made with a sesame oil, soy sauce dressing, and topped with crunchy ramen noodles is a family favorite! This salad is light, yet filling, and hits the spot with your favorite Asian flavors. It’s perfect for sharing, and can be made ahead for picnics, potlucks, and BBQs!
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I love making Chinese chicken salad for get-togethers with family and friends. It's so easy to make and doesn’t require any complicated ingredients or techniques. The highlight of the dish is all the extra crunch from the toasted almonds and top ramen noodles. Spend less time in the kitchen and more time eating with this simple recipe.
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Ingredients & notes
Chicken - I use store bought rotisserie chicken for ease and convenience.
Cabbage - If you like colorful salads, mix the green cabbage with red cabbage.
Almonds - I used sliced almonds, but slivered almonds can be used as well.
Ramen noodles - this is the dried instant noodles that come in ramen packages.
Sesame seeds - Toasted seeds have a nice, nutty flavor.
Asian chicken salad dressing Ingredients
Instructions
1). Toast the ramen noodles and almonds in a pan on the stovetop on medium heat for 3-4 minutes.
2). To make the salad dressing, add soy sauce, rice vinegar, sesame oil, sugar and salt to a bowl, then whisk in the canola oil. When ready to serve, add the dressing to the cabbage and chicken.
3). Toss and mix well.
4). Top with the toasted ramen and almonds and sprinkle with sesame seeds.
Pro Tips
- Add mandarin oranges for extra flavor and a nice, bright acidity.
- Best to dress the salad when ready to serve.
- To store leftovers, the salad keeps overnight with salad dressing but ramen noodles and almonds will not stay crunchy.
- To keep the toppings crunchy, top right before serving.
More salads to enjoy
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Crunchy Ramen Noodles Chinese Chicken Salad with Dressing
Equipment
- large mixing bowl
Ingredients
- 1 medium cabbage, shredded about 1 ½ pounds
- 10 ounce shredded chicken
- 1 3 ounce package dried ramen noodles, broken into small pieces
- ¼ cup sliced almonds
- 3 green onions, sliced
- 2 tablespoons sesame seeds
Salad Dressing
- ¼ cup canola oil or neutral oil
- ¼ cup rice vinegar
- 3 tablespoons sesame oil
- 1 tablespoons soy sauce
- 2 tablespoons sugar
- ½ teaspoon kosher salt, or to taste
Instructions
- To toast the almonds and ramen noodles, heat a medium pan on medium heat and toast, for about 4-5 minutes.
- Combine cabbage, chicken and green onions in a large serving bowl.
- For the dressing, in a medium mixing bowl, whisk together the canola oil, rice vinegar, sesame oil, soy sauce, sugar and salt. Mix well.
- Pour dressing over salad and stir to combine.
- Top with toasted almonds, ramen noodles and sesame seeds right before serving.
Notes
- Add mandarin oranges for extra flavor and a nice, bright acidity.
- Best to dress the Asian chicken salad when ready to serve.
- To store leftovers, the salad keeps overnight with salad dressing but ramen noodles and almonds will not stay crunchy.
- If you like colorful salads, mix the green cabbage with red cabbage.
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