There’s something about a crunchy, tangy, and slightly sweet salad that always brings a smile to my family’s faces. Whenever I make Ramen Chicken Salad, it’s like flipping the switch from “just another meal” to “oh wow, this is our favorite!” If you’re anything like me—a busy mom juggling work, school drop-offs, and endless laundry—then you know the real value of a recipe that’s as easy to throw together as it is satisfying. This salad is just that, and it’s become a little tradition for us, especially when we want something different for dinner or need a crowd-pleaser for gatherings.
My first encounter with Ramen Chicken Salad was at a neighborhood potluck years ago. I’ll never forget how quickly that bowl disappeared—second helpings, happy sighs, everyone asking, “Who made this?” It was crisp, flavorful, and just the kind of dish you can’t help but crave again. I begged my friend for the recipe and tweaked it over the years, making it my own. Now it’s a regular in our meal rotation, especially on busy weeknights or when I need a salad that holds up well for picnics and lunchboxes.
What I love most about this recipe is how it combines simple ingredients—pre-packaged coleslaw mix, shredded chicken, and that iconic crunch from ramen noodles and almonds—into something downright addictive. The homemade dressing is a star in its own right, with a perfect balance of sesame, soy, and rice vinegar. It’s proof that you don’t need anything fancy to make something truly delicious. The secret? Letting that dressing chill for a few hours, so the flavors all come together into one harmonious bite. And don’t even get me started on how the toasted ramen, almonds, and sesame seeds make every forkful a treat.
If you’ve ever stared at the clock, wondering what in the world to make for dinner, or needed a salad that everyone—from picky eaters to foodies—will gobble up, trust me, this Ramen Chicken Salad fits the bill. Plus, it’s endlessly customizable. You can swap in whatever veggies or protein you’ve got, and it still turns out amazing. I hope you give this recipe a try, whether it’s for a family dinner or to impress guests at your next get-together. Just don’t forget to make extra—it disappears fast!
How to Make Ramen Chicken Salad
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Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar
- 1/4 cup granulated sugar
- 2-3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 1 package ramen noodles (with seasoning packet)
- 1 package slivered almonds (2.25 oz)
- 2-3 tablespoons sesame seeds
- 16 ounces coleslaw mix
- 1/2 large carrot, peeled and julienned
- 4-5 stalks green onions, finely chopped
- 1/4 bunch cilantro, chopped
- 1 pound chicken, gently boiled and finely shredded
Directions
- Start by preparing the dressing. Combine olive oil, rice vinegar, sugar, sesame oil, soy sauce, and black pepper in a jar or bottle with a tight-fitting lid. Shake vigorously until everything blends and the sugar dissolves. Refrigerate for 2-3 hours to let the flavors mingle.
- Break the ramen noodles into small pieces. Put them aside along with the seasoning packet.
- Heat a skillet over medium heat and melt the butter. Add the crushed ramen noodles, slivered almonds, and sesame seeds to the pan. Sprinkle in half the ramen seasoning packet and stir frequently until the noodles, nuts, and seeds are golden and fragrant. Remove from heat and let cool.
- In a large bowl, combine the coleslaw mix, julienned carrots, finely chopped green onions, and chopped cilantro.
- Add the shredded boiled chicken to the bowl and mix well to evenly distribute the ingredients.
- Gently fold in the cooled ramen-noodle mixture, making sure everything gets a good coating of crunch.
- Right before serving, give the chilled dressing another good shake to re-emulsify it. Pour over the salad and toss well to combine all the flavors.
Easy Substitutes for Ramen Chicken Salad
If you’re missing an ingredient, this salad is surprisingly forgiving. Try swapping sunflower seeds or chopped cashews for almonds, or use rotisserie chicken instead of boiled. Napa cabbage can stand in for coleslaw mix, and if you’re out of ramen, crispy wonton strips do the trick. For a different flavor, use apple cider vinegar in place of rice vinegar.
Best Ways to Store Leftover Ramen Chicken Salad
To keep your salad fresh, store it in an airtight container in the fridge for up to three days. For best texture, keep the crunchy ramen mix and dressing separate until you’re ready to eat. This way, everything stays crisp and flavorful without turning soggy.
Perfect Pairings for Ramen Chicken Salad
This salad shines on its own, but you can jazz up your meal with a side of steamed edamame, a bowl of miso soup, or crisp veggie spring rolls. Garnish with extra green onions or a sprinkle of toasted sesame seeds for a pretty presentation. Pair with a light white wine or chilled green tea to complete your meal.
Pro Tips for the Perfect Ramen Chicken Salad
Be sure to toast the ramen, almonds, and sesame seeds until they’re just golden for maximum crunch and flavor. Let the dressing chill so the sugar fully dissolves and the flavors meld. For extra freshness, add the dressing right before serving. You can also add a splash of lime juice or a pinch of chili flakes for a zesty kick.
Seasonal Twists for Ramen Chicken Salad
Swap in seasonal produce to keep this salad fresh all year. In spring, try adding snap peas or radishes. Come summer, toss in fresh corn kernels or diced bell pepper. For autumn, add thinly sliced apples or pears. In winter, try shredded Brussels sprouts or mandarin orange segments for a sweet-tart flavor boost.
FAQs:
Can I make Ramen Chicken Salad ahead of time?
Absolutely! You can prep all the components in advance—store the dressing, chicken, and crunchy ramen mix separately in the fridge. When you’re ready to eat, just combine everything and toss with the dressing. This helps prevent the salad from getting soggy and keeps it tasting fresh.
What type of chicken works best for this salad?
Any cooked and shredded chicken will do the trick. Boiled chicken breast is classic, but rotisserie chicken adds a smoky flavor and saves time. Leftover grilled or roasted chicken also works well. Just make sure it’s finely shredded so it blends nicely with the other ingredients.
Is there a vegetarian version of this salad?
Yes! Simply skip the chicken and add extra veggies like edamame, shredded cabbage, or tofu for protein. You can also toss in more carrots, bell peppers, or even some chickpeas for added texture and flavor. The dressing and crunchy ramen mix still give it plenty of punch.
Can I use a different type of noodle?
Definitely. If you don’t have ramen noodles, try crispy rice noodles, chow mein noodles, or even crunchy wonton strips for a similar effect. Just make sure to toast them lightly for that signature crunch. The salad is versatile and adapts to what you have on hand.
How can I make this salad gluten-free?
To make a gluten-free version, use gluten-free ramen or substitute with crispy gluten-free rice noodles. Double-check your soy sauce label, as some brands contain wheat—use tamari or coconut aminos as a gluten-free alternative. All other ingredients can be found gluten-free with careful selection.
How long will leftovers keep in the refrigerator?
Leftovers will stay fresh for up to three days if stored in an airtight container in the fridge. For best results, keep the crunchy ramen topping and the dressing separate from the salad base until you’re ready to eat. This keeps everything crisp and delicious for longer.
Ramen Chicken Salad
Equipment
- Skillet
- bottle for dressing
- large mixing bowl
Ingredients
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar
- 1/4 cup granulated sugar
- 2-3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
Salad:
- 1 tablespoon butter
- 1 package ramen noodles with seasoning packet
- 1 package slivered almonds (2.25 oz)
- 2-3 tablespoons sesame seeds
- 16 ounces coleslaw mix
- 1/2 large carrot peeled and julienned
- 4-5 stalks green onions finely chopped
- 1/4 bunch cilantro chopped
- 1 pound chicken gently boiled and finely shredded
Instructions
- Prepare the dressing by mixing olive oil, rice vinegar, sugar, sesame oil, soy sauce, and pepper in a bottle. Shake well until the sugar dissolves, then refrigerate for 2-3 hours to enhance the flavor.
For Salad:
- Break the ramen noodles and keep them aside with the seasoning packet for later use.
- In a skillet, melt butter over medium heat until bubbling.
- Add ramen noodles along with sesame seeds and slivered almonds to the skillet. Sprinkle half of the seasoning packet over the mixture and cook until everything is golden brown and toasted. Allow to cool after cooking.
- In a large bowl, combine the coleslaw mix, green onions, cilantro, and julienned carrots together.
- Stir in the shredded chicken and incorporate it well with the vegetables.
- Add the cooled ramen mixture to the salad and mix thoroughly.
- Before serving, give the dressing a vigorous shake and drizzle it over the salad. Toss all ingredients to combine well.
