Crunchy Ramen Chicken Salad

Last summer, my sister brought this salad to a backyard barbecue and I honestly went back for thirds. The combination of cool, crisp cabbage and those crunchy ramen noodles creates this incredible texture that keeps you coming back for another bite. Everyone was hovering around the bowl, asking what made it so addictive. Now it is my go-to for potlucks because it disappears faster than anything else I make.

I started making this for my weekly meal prep after realizing how much money I was spending on takeout salads. The first time I packed it for lunch, my coworker actually asked me to make enough for her the next week. There is something so satisfying about opening the fridge and seeing a colorful bowl ready to grab and go.

Ingredients

• 4 cups shredded green cabbage: The sturdy base that holds up beautifully to the crunchy toppings and creamy dressing
• 2 cups shredded rotisserie chicken: Skip the cooking and let store-bought chicken do the heavy lifting here
• 1 cup shredded carrots: Add a pop of color and natural sweetness that balances the savory elements
• 3 scallions, thinly sliced: Provide a mild onion bite that freshens up every forkful
• 1/2 cup sliced almonds, toasted: Toasting them first makes all the difference in bringing out their nutty flavor
• 1 (3-oz) package instant ramen noodles, crushed: The star of the show, use only the noodles and crush them into bite-sized pieces
• 1/4 cup fresh cilantro leaves: Optional but adds a bright, herbal finish that cuts through the richness
• 1 tablespoon sesame seeds, toasted: Tiny toasty bits that make the salad look professionally finished
• 1/4 cup vegetable oil: The base that helps the dressing coat every single ingredient evenly
• 2 tablespoons rice vinegar: Adds just the right amount of tang to brighten up the whole dish
• 2 tablespoons honey: The secret ingredient that balances the soy sauce and brings everything together
• 1 tablespoon soy sauce: Provides that essential umami depth and savory backbone
• 1 tablespoon toasted sesame oil: A little goes a long way, this is what gives the dressing its signature flavor
• 1 teaspoon grated fresh ginger: Fresh ginger has a zing that powdered version just cannot match
• 1 garlic clove, minced: One clove is plenty to add background warmth without overpowering
• 1/2 teaspoon kosher salt: Enhances all the other flavors without making the salad taste salty
• 1/4 teaspoon black pepper: Just enough to add a subtle kick that keeps things interesting

Instructions

Build Your Salad Base:

In a large bowl, toss together the shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro, and sesame seeds until everything looks beautifully mixed.

Whisk Up That Magic Dressing:

In a separate small bowl or jar, combine the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper. Whisk vigorously until the honey dissolves completely and the mixture looks silky smooth.

Bring It All Together:

Pour the dressing over the salad and toss thoroughly with tongs or clean hands. Make sure every piece of cabbage and every ramen crumble gets coated in that gorgeous sesame mixture.

Time to Dig In:

Serve right away if you love that intense crunch from the noodles, or let it sit for 10 minutes if you prefer them slightly softened. Either way, this salad is meant to be enjoyed fresh.

Save

This salad became a regular at our Sunday family dinners after my mom tried it and immediately requested it every week. There is something joyful about watching everyone go quiet while eating, followed immediately by asking for the recipe.

Make It Your Own

I have experimented with adding sliced radishes for extra color or swapping in peanuts when I am out of almonds. The beauty of this salad is how forgiving it is, you can really play with whatever crunch you have in the pantry.

Serving Suggestions

This salad pairs perfectly with grilled meats or stands alone as a light lunch. I love serving it alongside teriyaki chicken or even simple grilled shrimp for a complete Asian-inspired meal.

Storage Tips

If you are meal prepping, keep the dressing separate until you are ready to eat. Store the salad base and dressing in separate airtight containers in the fridge for up to two days.

• Mason jars work beautifully for individual portions
• Add the crushed noodles right before serving
• The flavors actually develop more if the dressing sits overnight

Save

Hope this salad becomes a staple in your kitchen like it has in mine. There is nothing quite like that first crunch of ramen noodles mixed with cool, crisp cabbage.

Questions & Answers

→ Can I make this ahead of time?

You can prepare the ingredients and dressing separately up to 24 hours in advance. Toss everything together just before serving to maintain the crunch from the ramen noodles.

→ What can I substitute for rotisserie chicken?

Leftover cooked chicken, grilled chicken breast, or even baked tofu works well. Just shred or chop into bite-sized pieces before adding to the salad.

→ How do I keep the noodles crunchy?

Serve immediately after tossing with dressing for maximum crunch. If you prefer slightly softer texture, let sit for 10 minutes before serving. The noodles will continue to soften as they absorb the dressing.

→ Is this gluten-free?

Traditional ramen noodles contain wheat, making this not gluten-free. You could substitute with rice vermicelli or gluten-free crunchy noodles to accommodate dietary needs.

→ Can I add other vegetables?

Sliced radishes, snap peas, bell peppers, or edamame would all work beautifully. Just maintain roughly equal proportions to the existing vegetables for balanced flavor and texture.