Asian Ramen Chicken Chopped Salad


Here’s that famous crunchy Asian Ramen Salad that you’ve had at pot lucks, you know that one everyone loves, but here I’ve turned into a dinner entree so you don’t have to wait for a party to make it. I love salads but I don’t have a lot of time to make this loaded salad for a dinner side, especially during weeknights, so instead I usually just make the salad the main dish by adding a protein like chicken.

Asian Ramen Chicken Chopped Salad | Cooking Classy

It has been so long since I’ve had this kind of salad and after trying this one who knows why I waited that long. This salad is amazing! You get a serious abundance of crunch, the perfect light toasty flavor (from toasting the ramen and almonds in the oven, I nixed toasting them in butter because ramen is already fried in oil so why add more?), and you get the perfect balance 0f sweet and sour from the vinegar and sugar in the dressing. Who knew a cheap, plan package of ramen noodles could do so much good? I still remember asking all the time when I was younger if I could eat mine uncooked because I loved that delicious crunch.

If you want a little more depth of flavor you could add just a bit of sesame oil to the dressing. I loved it as is but we all have different tastes, so make it how you’d like. The joy of cooking right?


Add this one to your menu this week, you won’t regret it!

Asian Ramen Chicken Chopped Salad | Cooking Classy


Asian Ramen-Chicken Chopped Salad

5 from 2 votes

Yield: About 5 servings


  • 1 lb boneless skinless chicken breasts , cooked and shredded or chopped
  • 2 (3 oz) packages dry ramen
  • 3/4 cup sliced almonds
  • 5 cups shredded green cabbage (12 oz, chop into thin shreds)*
  • 2 cups shredded purple cabbage (5 oz, chop into thin shreds)
  • 1 large carrot peeled and chopped into matchsticks (3/4 cup)
  • 4 green onions , sliced (about 1/2 cup)
  • 2 Tbsp toasted sesame seeds


  • 1/2 cup canola oil
  • 1/4 cup + 2 Tbsp apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 Tbsp soy sauce (not low-sodium)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried ginger
  • Salt to taste


  1. Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
  2. In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
  3. To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
  4. *If desired you can also use a 16 oz coleslaw mix in place of the cabbages and carrot, I just prefer the freshly chopped for this recipe, plus the mixes are skimpy on the purple cabbage.
  5. Recipe Source: inspired by Betty Crocker

Asian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking Classy


  • Olga: This recipe looks SO good. Can’t wait to make it. Though, I don’t know how to cook the chicken. How do you cook it? November 17, 2014 at 10:47pm Reply

  • Matt: Question: Why not low sodium soy sauce? Is there a particular reason, or is it just a flavor thing? November 3, 2014 at 11:19pm Reply

    • Jaclyn: I used the regular for this because much of the time recipes like this call for the seasoning packet as well but I don’t like to use that, but since I didn’t I felt it need a little more flavor/saltiness so I used the regular. November 27, 2014 at 1:10am Reply

  • Medeja: Colorful and delicious salad! I haven’t tried making anything like this before. October 31, 2014 at 4:27am Reply

  • Krystle(Baking Beauty): This looks delicious! Love all the colors and of course the crunch. Pinned! October 30, 2014 at 9:29pm Reply

  • Mira: I’ve made a similar ramen salad a couple of years aga and it tasted great. Thanks for the reminder! Pinned and will try your version! October 30, 2014 at 5:00pm Reply

  • Averie @ Averie Cooks: That is genius to toast the ramen and nuts together for the bigtime crunch factor! I am craving this right now…this is the type of salad I could eat my heart out with. And then go back for more! And I find salads like these actually get better after a day! Dangerous! October 30, 2014 at 3:21pm Reply

  • Josie: YUMMMMM I totally loved your Grilled Ginger-Sesame Chicken chopped salad. Delicious! October 30, 2014 at 2:53pm Reply

  • Dawn ~ Spatulas On Parade: I haven’t had this in years but have always enjoyed it at potluck suppers. October 30, 2014 at 2:17pm Reply

    • homie: This was very tasty and well worth
      the effort. November 17, 2015 at 3:14pm Reply

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