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!
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.
*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.
Serving: 6 people Calories: 357 kcal Carbohydrates: 16 g Protein: 17 g Fat: 26 g Saturated Fat: 3 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 14 g Trans Fat: 1 g Cholesterol: 35 mg Sodium: 763 mg Potassium: 470 mg Fiber: 5 g Sugar: 9 g Vitamin A: 168 IU Vitamin C: 55 mg Calcium: 121 mg Iron: 2 mg