Move on over traditional chicken salad, because this crunchy Chinese chicken salad with ramen noodles is the delicious new twist you didn’t know you needed. It marries traditional ingredients with crunchy texture, and gives it an Asian zing that creates a perfectly refreshing combination. It’s quick and easy to whip up, even at the last minute for barbecues, parties, and even potlucks.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
No matter what time of year it is, I’m a sucker for quick and easy recipes.
Whether it’s getting a simple meal on the table for my family, or throwing something together at the last minute for a get together.
The simpler it is- the happier I’m gonna be.
Even better if it uses some common item I keep on hand that I can repurpose in a delicious new way.
Which is exactly how and why I fell in love with this crunchy Chinese chicken salad with ramen noodles.
This light & refreshing salad features a perfect blend of sweet and savory.
With a crisp cabbage and carrots mix as the base it’s tossed with crunchy ramen noodles, chopped rotisserie chicken, and a simple Asian style vinaigrette.
It’s simple. It’s quick. And it always gets gobbled up.
Ingredients Needed
To make this Asian chicken salad recipe you’ll need two groups of ingredients- those for the salad, and the ones for the dressing.
For The Chicken Salad
- Chicken – We love using leftover chopped rotisserie chicken in this recipe, but any cooked chicken will work. Just make sure it’s roughly chopped into bite sized pieces.
- Vegetables – The base of this salad is a mix of shredded cabbage and carrots. While you could shred them yourself, I recommend just using a bag of coleslaw mix for convenience. You’ll also need one bunch of fresh green onions that have been thinly sliced.
- Nuts – Slivered almonds and sunflower seeds add some extra protein and a delicious mix of subtle crunch. Make sure you’re using sunflower kernels in this recipe that have already been shelled.
- Ramen – You can use any brand of ramen noodles you prefer in this recipe, although the most popular seem to be either Top Ramen or Maruchan. You’ll need two 3 ounce packages for this recipe. Make sure it’s the kind that’s just noodles, no veggies like the cup noodles.
For The Asian Vinaigrette
- Oils – These base of this dressing is canola oil, but it also uses a bit of sesame oil for a toasted infusion of classic Asian flavor.
- Vinegar – Since this is an Asian style dressing, we’re using rice wine vinegar. You can use plain or seasoned rice wine vinegar. If you have a choice, I recommend using the seasoned variety.
- Seasonings – You’ll need a mixture of granulated sugar, salt, and pepper. Freshly ground black pepper will give you the best flavor.
How To Make
I wasn’t kidding when I said making this Chinese chicken salad was easy.
It’s ready to serve before you know it, with only a handful of steps involved!
Start by making the Asian flavored dressing.
To do this add all of the vinaigrette ingredients to a small mixing bowl.
Whisk them together until evenly combined, and then set it aside.
Add the coleslaw mix, green onions, chicken, and nuts to a large mixing bowl.
Gently toss them all together until the salad’s evenly combined.
Break the ramen noodle blocks into small chunks.
I like to do this over the mixing bowl so that it catches any stray pieces.
Gently toss the mixture again until the raw ramen noodle chunks are also evenly incorporated into the salad.
Whisk the dressing again to bring it back together, then pour it out evenly over the salad.
Toss again, just until everything’s evenly coated in the dressing.
At this point it’s ready to serve.
If you prefer a colder chicken salad- you can chill it for 15-20 minutes before serving.
Don’t wait too long though, or the noodles will soften and become soggy.
Whether you serve it warm or chilled- it’s going to be delicious!
Storing
Unfortunately, this Chinese chicken salad with ramen noodles do not store well since the noodles turn soggy.
This is one salad that’s best made fresh to eat.
If you don’t anticipate eating a large batch, you can halve the recipe to prevent leftovers.
Can I Make Chinese Chicken Salad Ahead Of Time?
Yes!
If you want to save yourself time ahead of a party or barbecue this dish can easily be made ahead of time.
Whip up the vinaigrette and salad as instructed, but do not mix them.
Store them separately in airtight containers in the refrigerator.
Mix them together just before ready to serve, and add the ramen noodles at that time too.
Everything will be fresh, crisp, and ready to serve!
TIPS & TRICKS
- Instead of spending time shredding and chopped veggies, grab a bag of coleslaw mix from the produce section to use in this recipe. It tastes great, and is ready to go.
- DO NOT use the seasoning packets that come with the noodles in this recipe. Save them for a later recipe, or discard them entirely.
- The ramen goes into the salad raw. Don’t add cooked noodles to this- it will not hold up well and will ruin the salad.
- Depending on the crowd you’re serving- you can halve the recipe or even double it.
More Savory Chicken Salad Recipes
This Chinese chicken salad with ramen noodles is a perfect marriage of flavor and texture, and it’s too good not to share.
For supper at the family table, lunchtime with co-workers, or take a big batch to your next potluck or backyard barbecue.
No one will be disappointed, and I guarantee you’ll be asked for this recipe!
Looking for other savory chicken salad recipes?
Try these:
- Hot Potato Chip Chicken Salad
- Peach Basil Chicken Salad
- Buffalo Ranch Chicken Salad
- Curry Chicken Salad With Red Grapes & Pecans
- Tex Mex Chicken Salad
If you’ve tried this CHINESE CHICKEN SALAD WITH RAMEN NOODLES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chinese Chicken Salad With Ramen Noodles
Ingredients
For The Chicken Salad
- 2 1/2- 3 cups cooked, chopped chicken breasts or rotisserie chicen
- 2 16 oz bags shredded cabbage and carrot coleslaw blend
- 1 bunch green onions, roughly chopped or thinly sliced, depending on preference
- 1 3.5 oz pkg sliced almonds
- 3 tbsp sunflower seeds
- 2 3 oz pkgs ramen noodles, any flavor- seasoning packet discarded
For The Asian Vinaigrette
- 3/4 cup canola oil
- 4 1/2 tbsp rice wine vinegar
- 4 1/2 tbsp sugar
- 2 tsp salt
- 1 tsp pepper
- 1 tsp sesame oil
Instructions
To Make The Asian Vinaigrette
- Blend all of the ingredients together, set aside until ready to use.
To Assemble The Salad
- In a large mixing bowl, toss together the coleslaw mix, onions, chicken, and sunflower seeds.
- Break the ramen blocks into small chunks. Add them into the salad mixture, tossing until evenly combined/dispersed.
- Pour in the dressing, and stir everything well until evenly coated and dispersed.
- Serve as is, or chill twenty minutes before serving. It's yummy either way.
Notes
- Instead of spending time shredding and chopped veggies, grab a bag of coleslaw mix from the produce section to use in this recipe. It tastes great, and is ready to go.
- DO NOT use the seasoning packets that come with the noodles in this recipe. Save them for a later recipe, or discard them entirely.
- The ramen goes into the salad raw. Don't add cooked noodles to this- it will not hold up well and will ruin the salad.
- Depending on the crowd you're serving- you can halve the recipe or even double it.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Monika says
This recipe sounds really lovely, and it’s quick and easy too! I really like the idea of having a salad with not just vegetables, so the addition of the chicken and the seeds/nuts is very appealing. Thank you for sharing with FF:)
Barbara says
could we use rice noodles instead of the ramen noodles????
4sonsrus says
You cant try it, and if you do I’d love to hear how it turns out. I wouldn’t put them in until right before you’re ready to eat it though as they get soggy much faster than ramen noodles.
Linda says
Wonder how garlicky shrimp would taste!
4sonsrus says
I’ll bet that would be yummy!
Juliana Fendez says
This salad is delicious! We loved it!!! Definitely making it again!