Asian Ramen Chicken Chopped Salad

10.30.2014

This is the Asian Ramen 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 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 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 for the Best Asian Ramen Salad

  • 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

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Asian Ramen Salad with Chicken

5 from 3 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

Ingredients

  • 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

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

  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.

Recipe 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.
  • Recipe Source: inspired by Betty Crocker
Course: Salad
Cuisine: Asian
Keyword: Asian Salad, Ramen Salad
Author: Jaclyn

33 comments

  • Gardener&Cook: More fresh tasting than the prepackaged Asian cabbage salad kit. Thank you. June 12, 2019 at 11:39pm Reply

  • Angi: My husband doesn’t like any cabbage at all and he loved this salad. It is very delicious! March 25, 2019 at 2:41pm Reply

  • 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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