Crunchy Ramen Noodles Chinese Chicken Salad with Dressing
This classic Chinese chicken salad made with a sesame oil, soy sauce dressing, and topped with crunchy ramen noodles is a family favorite! It’s perfect for sharing, and can be made ahead for picnics, potlucks, and BBQs!
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
*Nutritional information is an estimate only. Accuracy for nutritional information for recipes on this site is not guaranteed.
- 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.
Nutrition
Serving: 6peopleCalories: 357kcalCarbohydrates: 16gProtein: 17gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 35mgSodium: 763mgPotassium: 470mgFiber: 5gSugar: 9gVitamin A: 168IUVitamin C: 55mgCalcium: 121mgIron: 2mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!