Crunchy Ramen Chicken Salad

My coworker Sarah brought this to a summer potluck and I literally hovered over the serving bowl until she shared the recipe. There's something about that ramen crunch that makes you forget you're eating a salad. I've made it for every barbecue since.

Last summer my sister-in-law mentioned she couldn't find anything everyone at her block party would actually eat. I showed up with a giant bowl of this salad and watched it disappear in ten minutes. Three neighbors texted me the next day for the recipe.

Ingredients

• 4 cups shredded green cabbage: The sturdy base that holds up beautifully to the crunchy toppings and creamy dressing
• 2 cups shredded rotisserie chicken: Using store-bought chicken makes this lightning fast and adds a savory protein element
• 1 cup shredded carrots: Adds natural sweetness and gorgeous orange color throughout the bowl
• 3 scallions, thinly sliced: Their mild onion flavor bridges the gap between fresh and savory elements
• 1/2 cup sliced almonds, toasted: Toasting them first brings out a nutty richness that pairs perfectly with sesame
• 1 (3-oz) package instant ramen noodles: The secret weapon crush them while still sealed for perfect bite-sized pieces
• 1/4 cup fresh cilantro leaves: Optional but adds brightness that cuts through the rich dressing
• 1 tablespoon sesame seeds, toasted: These little seeds pack massive flavor and look beautiful sprinkled on top
• 1/4 cup vegetable oil: Use toasted sesame oil instead if you want more pronounced nutty flavor
• 2 tablespoons rice vinegar: Provides the perfect acidic balance to the honey's sweetness
• 2 tablespoons honey: Creates that addictive sweet-savory combo that keeps people coming back for seconds
• 1 tablespoon soy sauce: Adds essential umami depth to the dressing
• 1 tablespoon toasted sesame oil: Don't skip this it's what gives the dressing its distinctive Asian-inspired flavor
• 1 teaspoon grated fresh ginger: Fresh is worth it here it brings a warm spicy kick that ginger powder can't match
• 1 garlic clove, minced: One clove is enough to add background flavor without overwhelming the fresh vegetables
• 1/2 teaspoon kosher salt: Enhances all the other flavors without making the salad taste salty
• 1/4 teaspoon black pepper: Just enough to add a subtle warmth that lingers

Instructions

Combine all the salad ingredients:

Grab your largest bowl and toss together the cabbage chicken carrots scallions toasted almonds crushed ramen noodles cilantro if using and sesame seeds until everything is evenly distributed

Whisk together the dressing:

In a small bowl or jar combine the vegetable oil rice vinegar honey soy sauce toasted sesame oil ginger garlic salt and pepper whisk vigorously until the mixture thickens slightly and becomes completely emulsified

Toss and serve:

Pour the dressing over the salad and toss thoroughly until every piece is coated Serve right away for that signature ramen crunch or let it sit for 10 minutes if you prefer slightly softened noodles

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My teenage son who claims to hate salad ate three bowls of this at dinner last night. Watching him actually ask for seconds made me realize this isn't really a salad it's a crunchy loaded bowl that happens to have vegetables in it.

Making It Your Own

I've experimented with so many variations after making this weekly for months. Try adding sliced radishes snap peas or even mandarin oranges for extra color and crunch. The base recipe is incredibly forgiving.

Perfect Pairings

This salad shines alongside grilled meats or Asian-inspired dishes. I love serving it with teriyaki chicken or simple grilled fish. A crisp Sauvignon Blanc cuts through the sesame oil beautifully if you're serving adults.

Storage Secrets

The biggest mistake I made early on was dressing the entire salad before storing it. Now I keep the components separate and toss just before serving. This game-changing trick preserves that irresistible ramen crunch everyone loves.

• Store the undressed salad in an airtight container for up to 2 days
• Keep the dressing in a separate jar and give it a good shake before using
• Add fresh cilantro and toasted almonds right before serving for maximum texture

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This salad has become my go-to for every potluck and barbecue. There's something magical about watching friends take their first suspicious bite then immediately reach for seconds.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

You can prep the vegetables and dressing up to 24 hours in advance, but toss everything together just before serving. The ramen noodles soften quickly, so add them right before eating to maintain that signature crunch.

→ What protein alternatives work well?

Grilled chicken breast, baked tofu, or even cooked shrimp make excellent substitutes for rotisserie chicken. For a vegetarian version, double up on edamame or add cashews for protein.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to one day. Keep in mind the noodles will soften considerably. For best results, keep the dressing separate and add fresh ramen when serving.

→ Can I use different nuts?

Absolutely. Cashews, peanuts, or sunflower seeds work beautifully in place of almonds. Toast them first to enhance their flavor and maintain that satisfying crunch throughout the salad.

→ Is the dressing customizable?

The dressing is quite versatile. Add sriracha for heat, swap honey for maple syrup, or increase the ginger for more zing. Adjust the soy sauce to control saltiness, and add more rice vinegar if you prefer extra tang.