Crunchy Ramen Chicken Salad

The first time I brought this salad to a summer potluck, my friend Sarah actually hunted me down two days later begging for the recipe. There is something wildly addictive about the way those crunchy ramen noodles play against the tender cabbage and that sweet-sesame dressing. I have since learned to always make a double batch because it disappears faster than you would believe.

I started making this back when I was working crazy hours and needed something that felt substantial but did not require actual cooking. My roommate at the time would hover around the kitchen the moment she heard me crushing those ramen packets. Now it is my go-to whenever someone says bring a side dish but nobody actually wants to make anything complicated.

Ingredients

• 4 cups shredded green cabbage: The sturdy base that holds up beautifully to the crunchy elements and dressing without wilting
• 2 cups shredded rotisserie chicken: Using a store-bought chicken saves so much time and adds perfect protein without any cooking
• 1 cup shredded carrots: Brings natural sweetness and gorgeous color contrast to all that green
• 3 scallions, thinly sliced: Their mild onion flavor brightens every bite without overpowering anything
• 1/2 cup sliced almonds, toasted: Toasting them first makes all the difference between good and incredible
• 1 (3-oz) package instant ramen noodles: Use just the noodles, crushed into bite-sized pieces, for that iconic crunch factor
• 1/4 cup fresh cilantro leaves: Optional but adds such a fresh herbal note if you are not a cilantro hater
• 1 tablespoon sesame seeds, toasted: Little nutty pops that make the whole dish feel restaurant-worthy

Dressing Ingredients

• 1/4 cup vegetable oil: You can swap in all toasted sesame oil if you really love that intense sesame flavor
• 2 tablespoons rice vinegar: The gentle acid that cuts through the rich ingredients and keeps everything bright
• 2 tablespoons honey: This little bit of sweetness balances the savory elements perfectly
• 1 tablespoon soy sauce: Provides that essential umami backbone and salty depth
• 1 tablespoon toasted sesame oil: Do not skip this, it is the soul of the entire dressing
• 1 teaspoon grated fresh ginger: Fresh is absolutely worth it here, ground ginger cannot compare
• 1 garlic clove, minced: One clove is enough to give background flavor without overwhelming
• 1/2 teaspoon kosher salt: Adjust this based on how salty your rotisserie chicken is
• 1/4 teaspoon black pepper: Just enough subtle warmth to round everything out

Instructions

Build your salad base:

In a large bowl, combine the shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro, and sesame seeds. Toss everything gently with your hands to distribute the ingredients evenly before adding any dressing.

Whisk together the dressing:

In a separate small bowl or jar, whisk together the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, grated ginger, minced garlic, salt, and pepper. Keep whisking until the honey fully dissolves and the mixture looks smooth and emulsified.

Bring it all together:

Pour the dressing over the salad and toss thoroughly until every single ingredient is coated. The sound of the crunchy noodles getting tossed with the dressing is honestly one of my favorite kitchen sounds.

Serve at your preferred texture:

Serve immediately if you want maximum crunch, or let it sit for 10 minutes if you prefer the noodles to soften slightly. Both ways are delicious, it just depends on your texture preference.

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My mom accidentally made this without the ramen noodles once and still loved it, but I told her it was like eating a PB and J without the bread. Something is just missing when you take away that signature crunch. Now she keeps extra ramen packets in the pantry specifically for this recipe.

Making It Your Own

I have discovered that swapping the almonds for roasted peanuts gives it such a different character, almost like a Thai-inspired version. Sometimes I will add sliced radishes or snap peas for extra color and crunch. The recipe is incredibly forgiving, so do not be afraid to play around.

Serving Suggestions

This salad shines alongside grilled fish or teriyaki chicken, but honestly I have eaten it as a standalone lunch more times than I can count. It is substantial enough to feel like a real meal thanks to all that protein from the chicken and almonds. A crisp white wine like Sauvignon Blanc takes it over the top.

Storage Tips

The salad keeps in the fridge for up to one day, though those noodles will definitely soften as time passes. I have found the best approach is storing the dressing separately and tossing everything together right before serving.

• If taking to a potluck, pack the crushed noodles separately and toss them in right before eating
• The dressing actually tastes better after sitting for an hour, so make it ahead
• Leftovers make a fantastic lunch the next day even if the texture has changed

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Every time I make this now, I think about how many people have asked me for the recipe over the years. There is something so satisfying about sharing a dish that brings people this much joy.

Recipe FAQ

→ Can I prepare this salad ahead of time?

Yes, you can assemble all the dry ingredients in advance and store them separately from the dressing. Add the dressing just before serving to maintain maximum crunch in the noodles. If you prefer softer noodles, dress it up to an hour ahead.

→ What can I substitute for rotisserie chicken?

Grilled chicken breast, shredded turkey, or tofu work wonderfully as alternatives. For a vegetarian version, you can use crispy chickpeas or additional nuts for protein. Each substitution will bring a different texture and flavor profile.

→ How do I make this dairy-free?

This salad is naturally dairy-free as written. Simply use the vegetable oil option in the dressing rather than any butter-based alternatives. Always verify that your soy sauce and other packaged ingredients don't contain hidden dairy products.

→ Can I use regular cooked ramen instead of instant noodles?

Instant ramen noodles work best because they stay crunchier when raw. However, you can cook regular ramen, cool it completely, and add it just before serving. The texture won't be quite as crispy, but it's still delicious.

→ What dressing alternatives pair well with this salad?

A peanut-based dressing, lime-cilantro vinaigrette, or miso dressing all complement these ingredients beautifully. Feel free to adjust the sesame dressing's sweetness or heat to match your preferences by adding more honey or a touch of sriracha.

→ How should I store leftover salad?

Keep the dressed salad in an airtight container in the refrigerator for up to one day. The ramen noodles will gradually soften as they absorb moisture from the dressing and vegetables. For best results, store the dressing separately if keeping components longer than a few hours.