Crunchy Ramen Chicken Salad

My neighbor brought this to a summer block party years ago, and I found myself hovering around the bowl, picking out all the crispy ramen bits before anyone else noticed. Something about the combination of cool crunchy cabbage and that salty sweet dressing just hits differently on hot days. I begged her for the recipe right there in her driveway, smartphone flashlight in hand because Id forgotten to turn on my porch light.

Last summer I made this for my daughters birthday picnic, and her friend who claims to hate salad actually went back for seconds. The sound of everyone crunching through those noodles became the background music to our whole afternoon, and I ended up texting the recipe to three different moms before the day was over.

Ingredients

• 4 cups shredded green cabbage: The sturdy backbone that holds up beautifully under the dressing without getting soggy
• 2 cups shredded rotisserie chicken: Use the breast meat for tender bites, and pull the skin off to keep things light
• 1 cup shredded carrots: They add a pop of color and natural sweetness that balances the salty elements
• 3 scallions, thinly sliced: Include both the white and green parts for a mild onion kick throughout
• 1/2 cup sliced almonds, toasted: Toast them in a dry pan for 3 minutes until fragrant, watching closely so they dont burn
• 1 (3-oz) package instant ramen noodles: Break them right in the package into various sizes for the best texture variety
• 1/4 cup fresh cilantro leaves: Optional but adds brightness that cuts through the rich dressing
• 1 tablespoon sesame seeds, toasted: These little toasty bits are worth the extra minute in a hot pan
• 1/4 cup vegetable oil: Or swap in toasted sesame oil for a more intense nutty flavor
• 2 tablespoons rice vinegar: Provides the perfect acidic backbone without harshness
• 2 tablespoons honey: The secret ingredient that makes the dressing absolutely addictive
• 1 tablespoon soy sauce: Use tamari if you need it gluten free, adjusting the amount to taste
• 1 tablespoon toasted sesame oil: Dont skip this, its what gives the dressing its signature aroma
• 1 teaspoon grated fresh ginger: Peel it with a spoon and grate finely so no one gets a spicy surprise chunk
• 1 garlic clove, minced: Mince it right before using so the oils stay fresh and potent

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Build your crunchy base:

Toss the cabbage, chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro, and sesame seeds together in your largest bowl. Make sure to break up any clumps of chicken so it distributes evenly throughout all those veggies.

Whisk up the magic dressing:

Combine the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper in a small bowl. Whisk vigorously for about 30 seconds until the honey dissolves completely and everything transforms into a smooth emulsified dressing.

Toss it all together:

Pour the dressing over the salad and use salad tossers or clean hands to mix everything thoroughly. Keep tossing until every single piece of cabbage and ramen noodle gets coated in that glossy dressing.

Decide on your crunch level:

Serve right away if you want maximum ramen crunch, or let it sit for 10 minutes if you prefer the noodles slightly softened. Either way, give it one final toss before serving to redistribute any dressing that settled at the bottom.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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This recipe became my go to contribution for every potluck after my book club insisted I bring it month after month. Something about serving a salad that people get genuinely excited about feels like pulling off a magic trick.

Make Ahead Magic

You can prep all the vegetables and chicken up to a day in advance, storing them in separate containers in the refrigerator. Keep the dressing in a jar and the ramen noodles in their sealed bag until just before serving to maintain that signature crunch.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy dressing beautifully, but an icy cold beer works just as well for casual gatherings. For a complete meal, serve alongside grilled teriyaki salmon or simple miso soup.

Storage Secrets

Store any leftovers in an airtight container in the refrigerator, knowing the noodles will soften significantly overnight. The flavors actually deepen and meld together beautifully, making the leftover salad taste even better the next day, just with a different texture profile.

• Consider keeping some uncooked ramen noodles aside to crush fresh over leftovers
• The dressing can be made in bulk and stored in the fridge for up to a week
• Try swapping peanuts or sunflower seeds for the almonds to mix things up

Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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Every time I serve this, at least one person asks for the recipe before theyve even finished their first bite. Thats the kind of endorsement no cookbook can give you.

Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the salad components separately and store them in the refrigerator for up to one day. Keep the dressing in a separate jar and toss everything together just before serving to maintain the crunch of the ramen noodles.

→ What can I substitute for rotisserie chicken?

Grilled chicken breast, cooked shrimp, tofu, or edamame work well as protein alternatives. Adjust cooking times as needed for your chosen substitute.

→ Is this salad dairy-free?

Yes, this salad is naturally dairy-free. All ingredients, including the sesame dressing, contain no dairy products. Always verify labels if using store-bought components.

→ How can I add more vegetables?

Consider adding sliced radishes, snap peas, cucumber, bell peppers, or mushrooms. These additions enhance nutrition and add variety without compromising the salad's character.

→ What dressing alternatives pair well?

Peanut dressing, lime vinaigrette, or ginger-soy dressing complement this salad beautifully. Experiment with different oils and vinegars to customize the flavor profile to your preference.

→ Can I use fresh ramen noodles instead of instant?

Fresh ramen noodles can work, but instant noodles provide the desired crunch. If using fresh noodles, cook and cool them completely, then crush them before adding to maintain texture.