Ramen Chinese Chicken Salad is a vibrant and refreshing dish that combines crunchy vegetables, tender chicken, and ramen noodles, all tossed in a flavorful sesame dressing. It’s a quick and easy meal that’s perfect for busy weeknights, potlucks, or as a light lunch option. Whether you’re using leftover chicken or preparing it fresh, this salad brings an exciting mix of flavors and textures in every bite.

Ramen Chinese Chicken Salad

Why You’ll Love This Recipe

This Ramen Chinese Chicken Salad is the epitome of a quick, healthy, and delicious meal. The combination of crunchy cabbage, sweet carrots, juicy bell peppers, and savory chicken creates a satisfying dish. The ramen noodles add a delightful crunch, while the dressing ties everything together with its perfect balance of tangy, savory, and slightly sweet flavors. It’s also customizable—whether you prefer it spicy or vegetarian, this recipe has options for everyone. With just a 15-minute prep time, it’s ideal for busy evenings and impresses at gatherings.

Ingredients

  • 2 cups cooked, shredded chicken breast

  • 1 package (3 oz) ramen noodles, broken into pieces

  • 1 cup shredded green cabbage

  • 1 cup shredded carrots

  • 1/2 cup sliced green onions

  • 1/2 cup chopped red bell pepper

  • 1/4 cup slivered almonds

  • 1/4 cup sesame seeds

For the dressing:

  • 1/4 cup vegetable oil

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon sesame oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground ginger

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Combine the Salad Ingredients: In a large bowl, toss together the shredded chicken, broken ramen noodles, shredded cabbage, carrots, green onions, red bell pepper, slivered almonds, and sesame seeds. Make sure everything is evenly mixed.

  2. Prepare the Dressing: In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic powder, and ground ginger until smooth and well-combined.

  3. Toss the Salad: Pour the dressing over the salad mixture. Use tongs or a large spoon to toss everything together until all ingredients are well-coated.

  4. Chill the Salad: For the best flavor, refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and intensify.

  5. Serve and Enjoy: Once chilled, serve the salad either at room temperature or cold. You can garnish with extra sesame seeds or almonds for added texture.

Servings and Timing

  • Servings: 4

  • Prep time: 15 minutes

  • Chill time: 30 minutes

Variations

  • Vegetarian Delight: Substitute the chicken with tofu or chickpeas for a hearty, vegetarian option.

  • Spicy Kick: Add a splash of sriracha or chili oil to the dressing for extra heat.

  • Crunchy Additions: Incorporate snap peas or water chestnuts for additional crunch and flavor.

  • Herb Infusion: Add fresh cilantro or mint for an aromatic and refreshing twist.

  • Gluten-Free Option: Swap regular ramen noodles with gluten-free ramen to accommodate those with gluten sensitivities.

Storage/Reheating

This salad is perfect for meal prep. Keep the dressing separate from the salad ingredients to ensure that the noodles remain crunchy. Store the salad in an airtight container in the refrigerator for up to 2 days. When ready to serve, toss everything together, and if desired, adjust the seasoning or add more dressing before serving.

FAQs

Can I make Ramen Chinese Chicken Salad ahead of time?

Yes, this salad is great for meal prep! Just keep the dressing separate until you’re ready to serve to keep the noodles crunchy.

What can I substitute for chicken in this salad?

You can use tofu or chickpeas for a vegetarian or vegan option. These ingredients provide protein and texture similar to chicken.

How can I make this salad spicier?

Add sriracha or chili oil to the dressing for a spicy twist. You can also toss in sliced jalapeños for an extra layer of heat.

Is Ramen Chinese Chicken Salad gluten-free?

To make it gluten-free, simply use gluten-free ramen noodles. The rest of the ingredients are naturally gluten-free.

What are some good sides to serve with this salad?

This salad pairs well with grilled chicken skewers, crispy spring rolls, or even a refreshing iced tea or lemonade for a well-rounded meal.

Can I use a different type of vinegar for the dressing?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar, though rice vinegar gives the dressing its signature tangy flavor.

Can I make this salad without the almonds or sesame seeds?

Yes, feel free to omit the almonds or sesame seeds if you have allergies or prefer a simpler version. You could substitute with sunflower seeds or other nuts if you like.

How long can I store Ramen Chinese Chicken Salad?

The salad can be stored in the refrigerator for up to 2 days. However, it’s best to consume it within 1 day for optimal freshness.

Can I freeze this salad?

This salad is best served fresh and should not be frozen, as the vegetables and noodles will lose their texture upon thawing.

Can I add other vegetables to this salad?

Absolutely! You can add vegetables like cucumber, snap peas, or radishes for additional crunch and flavor.

Conclusion

Ramen Chinese Chicken Salad is a fantastic way to bring a burst of flavor and texture to your meals. Whether you’re looking for a quick dinner or a dish to bring to a potluck, this salad has you covered. The combination of fresh vegetables, tender chicken, and crispy ramen noodles makes for a satisfying and refreshing meal. With its easy-to-make dressing and customizable ingredients, it’s sure to become a staple in your recipe rotation. Enjoy!

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Ramen Chinese Chicken Salad

Ramen Chinese Chicken Salad


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Ramen Chinese Chicken Salad is a vibrant and refreshing dish that combines tender chicken, crunchy vegetables, and ramen noodles tossed in a flavorful sesame dressing. It’s a quick, healthy, and customizable meal that’s perfect for any occasion.


Ingredients

2 cups cooked, shredded chicken breast

1 package (3 oz) ramen noodles, broken into pieces

1 cup shredded green cabbage

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup chopped red bell pepper

1/4 cup slivered almonds

1/4 cup sesame seeds

For the dressing:

1/4 cup vegetable oil

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger


Instructions

  1. In a large bowl, toss together the shredded chicken, broken ramen noodles, shredded cabbage, carrots, green onions, red bell pepper, slivered almonds, and sesame seeds until evenly mixed.
  2. In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic powder, and ground ginger until smooth and well-combined.
  3. Pour the dressing over the salad mixture. Use tongs or a large spoon to toss everything together until all ingredients are well-coated.
  4. For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  5. Serve chilled or at room temperature, garnished with extra sesame seeds or almonds for added texture.

Notes

  • For a vegetarian option, replace chicken with tofu or chickpeas.
  • Add a spicy kick by incorporating sriracha or chili oil into the dressing.
  • For additional crunch, add snap peas or water chestnuts.
  • Use fresh herbs like cilantro or mint for a refreshing twist.
  • To make the salad gluten-free, swap regular ramen noodles for gluten-free ramen noodles.
  • Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Category: Main Dish, Salad
  • Method: No-cook
  • Cuisine: Chinese, Fusion

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 2g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 50mg

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