Crunchy Ramen Chicken Salad (Print Version)

Refreshing fusion salad with shredded cabbage, tender chicken, crunchy noodles, and sesame dressing. Quick, easy, and dairy-free.

# 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, 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

# Directions:

01 - In a large mixing bowl, combine shredded cabbage, rotisserie chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if desired, and toasted sesame seeds.
02 - In a separate small bowl or jar, whisk together vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, grated ginger, minced garlic, salt, and pepper until fully emulsified.
03 - Pour prepared dressing over salad mixture and toss thoroughly until all components are evenly coated with vinaigrette.
04 - Serve immediately to preserve noodle crunchiness, or allow to rest for 10 minutes if a softer noodle texture is preferred.

# Expert Advice:

01 -
  • It comes together in the time it takes to shred a chicken and chop a few vegetables, no stove required.
  • The crunch from toasted almonds and ramen noodles is so satisfying it feels like eating chips in salad form.
  • The sweet sesame dressing clings to everything and makes even plain cabbage taste exciting.
  • It works as a quick weeknight dinner or scales up beautifully for potlucks where it always gets scraped clean.
02 -
  • Always crush the ramen noodles before opening the package, or you'll have noodle shards flying all over your counter.
  • Toast the almonds and sesame seeds separately in a dry skillet until they smell nutty and turn golden, it only takes a couple of minutes but makes a huge difference.
  • Don't dress the salad until you're ready to serve, or the noodles will absorb all the liquid and turn soggy within an hour.
03 -
  • Use kitchen shears to snip the scallions directly into the bowl, it's faster and keeps your cutting board clean.
  • If you want a deeper sesame flavor, replace half the vegetable oil with more toasted sesame oil, but be careful not to overdo it or it can taste bitter.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it lasts for a week and works on everything from greens to grain bowls.
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