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

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Asian Ramen-Chicken Chopped Salad

5 from 2 votes

Such a satisfying, crunchy salad recipe that's perfect for a dinner or potlucks! It's loaded with freshness and finished with a perfectly seasoned dressing. 

Servings: 5
Prep Time 30 minutes
Total Time 30 minutes


  • 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
Course: Salad
Cuisine: Asian
Keyword: Asian Salad, Ramen Salad
Author: Jaclyn
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  • Sara: How far ahead could I make the dressing? I’m going out of town and want to have it all prepped ahead of time but not mixed until the time of. May 23, 2018 at 7:12pm Reply

    • Jaclyn: I think it should be fine to be make the dressing 1 week in advance and refrigerated. June 9, 2018 at 12:46pm Reply

  • Angela St. Clair: Absolutely amazing!!! By far the best Asian salad I have ever had… I just added a splash more of soy sauce..???? March 2, 2018 at 4:24pm Reply

    • Jaclyn: So glad you liked it Angela! March 3, 2018 at 11:05am Reply

  • Laura (Lori) Cohen: I’ve got a hack for when u want to use the flavor pack of the Ramen Noodles. This packet is MSG. If you are sensitive to MSG, take a 1/8th of dry Cream of Tartar with water before eating or tasting the salad. Yo will not suffer the horrendous headache you might get if you r sensitive to MSG. It has saved me from great torment for years now. Try it, it’s used for baking but it wiped away the pain of enjoying this magnificent salad. February 17, 2018 at 9:48am Reply

  • Vivian: We have nut allergies in our house. Do you think sunflower or pumpkin seeds might work instead of almonds?
    I love this lightened up version of this classic salad. I can’t wait to make it for my family. July 24, 2017 at 8:20pm Reply

  • Julie: Is there a cook book called Cooking Classy? I want it December 23, 2016 at 11:01am Reply

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