Crunchy Ramen Chicken Salad (Printable)

Shredded cabbage, rotisserie chicken, and crunchy ramen noodles tossed in a sweet sesame dressing. Ready in 20 minutes.

# Components:

→ 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 - 0.5 cup sliced almonds, toasted
06 - 1 package (3 oz) instant ramen noodles, chicken-flavored, noodles only, crushed
07 - 0.25 cup fresh cilantro leaves, optional
08 - 1 tablespoon toasted sesame seeds

→ Dressing

09 - 0.25 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 - 0.5 teaspoon kosher salt
17 - 0.25 teaspoon black pepper

# Method:

01 - Combine shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if desired, and sesame seeds in a large mixing bowl.
02 - Whisk together vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and black pepper in a small bowl or jar until well emulsified.
03 - Pour dressing over salad ingredients and toss thoroughly until all components are evenly coated.
04 - Serve immediately to preserve maximum crunch, or allow to rest for 10 minutes if softer noodles are preferred.

# Expert Advice:

01 -
  • It comes together in the time it takes to listen to four songs, no stove or oven required.
  • The textures keep you interested with every bite, from crisp cabbage to crunchy noodles.
  • Leftovers actually happen rarely because everyone goes back for seconds.
  • You can make it your own by swapping nuts or adding whatever crunchy vegetables you have on hand.
02 -
  • Add the ramen noodles at the very end, just before dressing, or they'll get soggy if they sit too long with wet ingredients.
  • The dressing tastes better after sitting for five minutes, so make it first and let those flavors marry while you prep everything else.
  • If you're making this ahead for a potluck, pack the dressing separately and toss everything together right before serving.
03 -
  • Use kitchen shears to cut the scallions directly over the bowl, it's faster and you'll have one less cutting board to wash.
  • If you don't have a rotisserie chicken, poach two chicken breasts in simmering water for twelve minutes, then shred them while warm.
  • Make a double batch of the dressing and keep it in the fridge for up to a week, it's fantastic on other salads or as a marinade for grilled vegetables.
Return