Go Back
+ servings
chopped Asian chicken salad with dressing in two blue bowls
Print Recipe
5 from 4 votes

Chinese Chicken Salad With Ramen Noodles

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.
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Asian, Chinese
Servings: 8
Calories: 570kcal

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

Calories: 570kcal | Carbohydrates: 31g | Protein: 28g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1292mg | Potassium: 358mg | Fiber: 5g | Sugar: 11g | Vitamin A: 147IU | Vitamin C: 42mg | Calcium: 92mg | Iron: 2mg