Ramen Chinese Chicken Salad

This Ramen Chinese Chicken Salad is a delightful and refreshing dish that combines the perfect balance of textures and flavors. Crunchy ramen noodles, tender rotisserie chicken, fresh veggies, and a tangy, sweet dressing come together to create a satisfying and vibrant salad. It’s quick and easy to make, making it the perfect option for lunch or dinner.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet full of flavor. The ramen noodles bring a satisfying crunch, and the rotisserie chicken adds a savory richness. The crunchy cabbage and carrots provide freshness, while the dressing ties everything together with just the right amount of sweetness and tang. Plus, the toasted slivered almonds give a delightful nutty crunch, making this salad a perfect balance of flavors and textures. It’s an easy-to-make dish that can be served immediately or chilled to let the flavors meld together.

Ingredients

2 cups rotisserie chicken, shredded

1 package ramen noodles, broken into pieces (discard seasoning packet)

2 cups shredded cabbage

1 cup shredded carrots

1/2 cup chopped green onions

1/2 cup slivered almonds

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon garlic powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium pan, toast the slivered almonds over medium heat until golden brown. Once done, set them aside to cool.

Cook the ramen noodles according to the package instructions. After cooking, drain and rinse the noodles with cold water to stop the cooking process. Break the noodles into smaller pieces and set them aside.

In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, and chopped green onions.

In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and garlic powder to make the dressing.

Add the cooked ramen noodles and toasted almonds to the vegetable and chicken mixture.

Pour the dressing over the salad and toss everything together to coat evenly. Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld.

Servings and Timing

Servings: 6-8 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Variations

Add more veggies: You can add extra vegetables like bell peppers, cucumbers, or snap peas for a crunchier and more colorful salad.

Protein alternatives: If you’re not a fan of chicken, you can substitute it with grilled shrimp, tofu, or even beef for a different protein option.

Noodle alternatives: Instead of using ramen noodles, try soba noodles, udon, or any other noodle variety you enjoy.

Spicy version: If you like a bit of heat, add a few drops of sriracha or a sprinkle of red pepper flakes to the dressing.

Storage/Reheating

This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. If storing, I recommend keeping the dressing separate from the salad to maintain the crunchiness of the ramen noodles and almonds. The salad can be refrigerated for about 30 minutes before serving to allow the flavors to meld.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the salad ingredients and store them separately in the fridge. Combine the ingredients and add the dressing just before serving to keep the noodles and almonds crispy.

Can I use a different protein besides chicken?

Absolutely! You can substitute chicken with grilled shrimp, beef, or even tofu to suit your preferences.

Is this recipe gluten-free?

No, this recipe uses regular ramen noodles, which contain gluten. However, you can use gluten-free noodles to make it gluten-free.

Can I use a different type of vinegar?

Yes, if you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar, though the flavor may slightly differ.

How can I make this salad spicier?

If you enjoy spicy foods, feel free to add a bit of sriracha to the dressing or sprinkle some red pepper flakes on top of the salad for an extra kick.

Conclusion

This Ramen Chinese Chicken Salad is a simple yet flavorful dish that’s perfect for any occasion. The crunchy ramen, tender chicken, fresh veggies, and savory dressing come together to create a satisfying meal. Whether you’re making it for a quick lunch or preparing it for a gathering, this salad is sure to be a hit. It’s versatile, easy to make, and absolutely delicious!

Recipe:

Ramen Chinese Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This Ramen Chinese Chicken Salad is a delicious and vibrant dish that combines crunchy ramen noodles, rotisserie chicken, fresh veggies, and a tangy dressing. Perfect for lunch or dinner, this salad is quick, easy, and bursting with flavor. The balance of textures, from the crispy noodles to the savory chicken and crunchy almonds, makes this salad a delightful choice. Add a few variations to customize it to your liking and enjoy a refreshing meal in no time!

• Total Time: 30 minutes
• Yield: 6-8 servings

Ingredients

2 cups rotisserie chicken, shredded

1 package ramen noodles, broken into pieces (discard seasoning packet)

2 cups shredded cabbage

1 cup shredded carrots

1/2 cup chopped green onions

1/2 cup slivered almonds

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon garlic powder

Instructions

1. Toast the almonds: In a medium pan, toast the slivered almonds over medium heat until golden brown. Set them aside to cool.

2. Cook the noodles: Cook the ramen noodles according to the package instructions. After cooking, drain and rinse the noodles with cold water to stop the cooking process. Break the noodles into smaller pieces and set them aside.

3. Prepare the salad base: In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, and chopped green onions.

4. Make the dressing: In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and garlic powder.

5. Assemble the salad: Add the cooked ramen noodles and toasted almonds to the vegetable and chicken mixture. Pour the dressing over the salad and toss everything together to coat evenly.

6. Serve: Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld together.

Notes

You can add extra veggies like bell peppers, cucumbers, or snap peas for added crunch and color.

To make this salad spicier, you can add sriracha or red pepper flakes to the dressing.

Feel free to swap out the chicken for grilled shrimp, tofu, or beef for a different protein.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-American
• Diet: Gluten Free

Nutrition

• Serving Size: 6-8 servings
• Calories: 350 kcal