Asian Ramen Chicken Chopped Salad

October 30, 2014

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This is the Asian Ramen Chicken Chopped Salad you’ve eaten countless times at potlucks! I added chicken to the salad to make it into a main dish, but this is also a great side salad. You’ll go crazy for the crunchy cabbage and ramen noodles, and don’t even get me started on the tangy dressing!

Asian Ramen Salad in wooden bowl with salad spoons

Asian Ramen Salad with Chicken

Here’s that famous crunchy Asian ramen salad that you’ve had at potlucks. You know, the one everyone loves?

I’ve turned the classic ramen salad recipe 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 as a dinner side, especially during weeknights, so instead I usually just make the salad the main dish by adding a protein like chicken.

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 Asian ramen noodle 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, plain 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.

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

Asian Ramen Salad on plate with chopsticks

Asian Ramen Chicken Salad Ingredients

For the chopped chicken salad, you’ll need:

  • Chicken breasts, cooked and shredded
  • Dry ramen
  • Sliced almonds
  • Green and purple cabbage
  • Carrot
  • Green onions
  • Sesame seeds

And for the tangy Asian dressing, you’ll need:

  • Canola oil
  • Apple cider vinegar
  • Granulated sugar
  • Soy sauce
  • Dried garlic, onion powder and ginger
  • Salt and pepper

How to Make Asian Ramen Chicken Salad

  • Toast ramen noodles and almonds in the oven. Set aside to cool.

ramen noodles and slivered almonds on baking tray

  • Whisk together dressing ingredients.

asian dressing for ramen salad

  • Add the vegetables and cooked chicken to a large mixing bowl, along with the almonds, ramen noodles and sesame seeds.

asian salad ingredients in large wooden bowl

  • Drizzle dressing over top and toss to coat.

pouring dressing onto Asian Ramen Salad

Can I Prep This Salad in Advance?

This Asian salad is best enjoyed right away, as the noodles and cabbage lose their crunch the longer they sit in the dressing.

Can I Season the Dressing with the Flavor Packet in the Noodles?

I know a lot of Asian ramen salad recipes say to use the seasoning packet that comes with the ramen noodles in the salad dressing. I personally don’t like using the seasoning packet since it contains MSG.

However, you can add it instead of the dried spices I’ve called for. Just note that you might need to scale back the amount of soy sauce in the dressing, or adjust other ingredients as needed.

Tips

  • 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?
  • You can also use a pre-made 16-oz. coleslaw mix for this recipe, but I prefer shredding the cabbage myself.
  • Serve this salad right away while everything is still crunchy.

Asian Ramen Salad in wooden salad bowl

More Salad Recipes You’ll Love:

5 from 5 votes

Asian Ramen Chicken Chopped Salad

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: 6
Prep30 minutes
Ready in: 30 minutes

Ingredients

  • 1 lb boneless skinless chicken breasts , cooked and shredded or chopped
  • 2 (3 oz) pkgs. dry ramen , seasoning packet discarded
  • 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

Dressing

  • 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

Instructions

  • 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.
  • In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
  • 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.

Notes

  • *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.
  • If you want a little more depth of flavor, you could add just a bit of sesame oil to the dressing.
Nutrition Facts
Asian Ramen Chicken Chopped Salad
Amount Per Serving
Calories 570 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 945mg41%
Potassium 684mg20%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 21g23%
Protein 24g48%
Vitamin A 2189IU44%
Vitamin C 41mg50%
Calcium 119mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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39 Comments

  • Ann

    1/2 cup of sugar to 1/2 of oil????? This is like dessert not dinner.

  • SMK

    OMG THIS IS PSYCHOTICALLY GOOD. I ADDED WALNUTS, A BIT MORE APPLE CIDER VINEGAR, SUBSTITUTED OLIVE OIL, AND FRESH GRATED THE GARLIC & GINGER.

    JUST WOW.

    I BOUGHT SOME CHICKEN STRIPS FROM COSTCO THAT WAS IN THE DELI SECTION AND WOW. THIS IS THE BEST SALAD EVER!!

  • Andrea

    Might just be my new go-to!! I made this for lunch today in no time at all and was delighted by the flavour. I made my own dressing: (sesame oil, garlic, olive oil, balsamic vinegar and honey) and omitted this one because I wasn’t sure about all the sugar, etc. It came out great…seriously to die for!

  • Krystal

    This looks near identical to the filling of a wrap from a local restaurant near me – one of my all time favorite meals. So delicious. I’ve been digging around for something close to copy this dish and make at home for lunches to take to work. I’m definitely going to give this one a go and see how close it is. So glad I found this – yay!

  • Melissa

    I’m excited to make this in the up coming week. I was wondering, have you ever used sesame oil in place of the canola oil? I’d like to do this, but afraid to mess up such a huge batch!

    • Jaclyn

      Jaclyn Bell

      I haven’t but I wouldn’t recommend replacing more than 1 or 2 Tbsp of the canola oil with sesame oil since it has such a strong flavor.

  • Dana

    Just curious why the seasoning pack from the noodles isn’t used. Could it be used in place of some of the other seasonings in the dressing?

    • Jaclyn

      Jaclyn Bell

      I just thought it would make it taste king of cheap plus many people are turned off by the use of msg in it so I opted to leave it out.

      • Patty Benson

        I think the seasoning packet is a huge part of the fantastic flavor in the dressing. Maybe just use it to taste. I always add a drop or two of sesame oil. Thank You for sharing this delicious salad!