Chinese Chicken Salad Recipe with Ramen Noodles
With its fresh ingredients and satisfying crunch, this Chinese Chicken Salad recipe with ramen noodles is sure to become a fast favorite. Whether you’re looking for an easy lunch, a side dish for dinner, or a meal prep option, this nutritious, colorful salad is it.
Why Make Chinese Chicken Salad Recipe with Ramen Noodles
I just love the flavors of this salad. The dressing is a little sweet and a little tangy, and the toasted ramen noodles and slivered almonds add a satisfying, nutty punch. Plus who doesn’t love a salad that starts with a bag of store bought coleslaw mix and skips the chopping step? I know I do.
During crazy deadline weeks when I worked in a corporate office, I’d make this salad as a meal prep. It was an easy meal that I could prep on Monday, and eat off of it most of the week in case I got too busy to think about meals.
I would simply combine everything but the dressing into a in a large bowl, then divide it into individual containers and store in the fridge. This made them easy to grab for quick lunches, or to serve as a side for dinner along with a main dish of marinated grilled meat, or an Asian noodle dish.
This nutrient- packed salad is still one of my “go to” dishes during busy seasons of life as its quick and easy to make, and its loaded with veggies, protein, and healthy fats from the sesame oil and nuts giving me plenty of energy to push through my day.
Ingredients Needed
- shredded chicken
- coleslaw mix (like this one)
- ramen noodles (like these)
- green onions
- slivered almonds
- rice vinegar
- soy sauce
- sesame oil
- vegetable oil
- sugar
How to make Chinese Chicken Salad Recipe with Ramen Noodles
Preheat oven to 350 degrees.
Open both packages of uncooked ramen noodles and discard seasoning packet. Place noodles into a sealed Ziplock baggie and use the bottom of a heavy drinking glass to break noodles up into small, bite-size pieces.
Transfer the crushed ramen noodles to a baking sheet and add 1/2 cup slivered almonds. Use you hand to give the noodles and nuts a quick mix to combine, and toast in the oven for 10-12 mins until warm and the almonds become slightly brown along the edges.
While the noodles and nuts are toasting, grab a small mixing bowl for the dressing ingredients. Combine 1/2 cup vegetable oil, 6T rice vinegar, 2T soy sauce, 1T sesame oil, and 1/2 cup sugar. Whisk until well combined.
Use a scissors to cut green onion scallions into thin pieces. Mix 2T of sliced onions into the dressing. Set aside.
In a large mixing bowl, combine the coleslaw mix and 2 cups of cooked and shredded chicken. Pour the dressing into the large bowl and give everything a good mix.
Remove the toasted noodle mixture from the oven and add them to the bowl as well. Toss together.
If serving at a party or shower, I like to transfer salad to a nice serving dish and garnish with additional green onion slices. Scoop individual portions into smaller bowls.
Recipe Variations
One of my favorite aspects of this salad is how easy it is to switch it up with different ingredients.
Try swapping out the rotisserie chicken for tofu or shrimp.
Add extra fresh veggies like snow peas, red cabbage or chopped red bell pepper.
Play with the toppings. Try adding mandarin oranges, sesame seeds or sunflower seeds before serving.
Pro Tip: Make a double batch of the homemade salad dressing and keep the extra stored in an air tight container or mason jar in the fridge for up to 1 week. Use it to add some extra flavor to the leftover salad as the noodles will soak up some of the dressing as it sits. Or use it to drizzle over mixed greens tossed with purple cabbage for an easy side salad.
Why this such a great recipe?
You know I love a unique yet easy recipe, and this one is no exception…
Minimal Prep Time: The salad comes together quickly. Toasting the ramen noodles and almonds only takes about 10 minutes, and you can whip up the dressing and toss the remaining ingredients together during that time.
Simple Ingredients: Sometimes Asian dishes call for more exotic ingredients, but everything you need for this ramen noodle salad recipe is available at your local grocery store. Most are probably already in your pantry.
Minimal clean up: A large bowl, a small bowl, a spoon and a baking sheet is all you really need for this simple meal. Serve the salad in the same large bowl so clean up its a cinch.
Feeds a crowd: Hosting a lot of people at a shower or luncheon? A spread of a few colorful salads served with fun breads and fresh fruit is my go to menu for those events. An oriental chicken salad like this one is always a hit. Easily double or triple this recipe to fit the size of your party.
FAQ’s
Can I use leftover cooked chicken breast?
Yes, you can absolutely use any type of cooked chicken you have on hand. Follow my favorite method for cooking shredded chicken here, or save time and simply shred a rotisserie chicken from the grocery store.
How can I keep the noodles crunchy if I make the salad ahead of time?
To maintain the crunchy ramen noodles, don’t add the dressing until right before you are ready to serve the salad. Mix the dressing up and keep in in a separate, airtight container in the refrigerator until you are ready for it. Add to the salad and toss just before serving will keep everything nice and crispy.
Can I substitute the vegetable oil with something else?
Yes, you can use olive oil, canola oil, or any other neutral oil. Each will provide a slightly different flavor, but all will work well in this recipe.
Check out a few more of my favorite recipes for non boring lunches…
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Chinese Chicken Salad Recipe with Ramen Noodles
Equipment
- 1 baking sheet
- 1 small bowl
- 1 large bowl
- 1 spoon
- 1 sharp knife or scissors
- 1 quart size Ziploc bag
- 1 heavy drinking glass
Ingredients
- 2 cups cooked and shredded chicken
- 1 14 oz bag coleslaw mix
- 2 packs ramen noodles (like these)
- ½ cup slivered almonds
- 2 Tbsp green onion scallions sliced
- ½ cup vegetable oil
- 6 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ cup sugar
Instructions
- Preheat oven to 350 degrees.
- Open both packages of uncooked ramen noodles and discard seasoning packet. Place noodles into a sealed Ziploc baggie and use the bottom of a heavy drinking glass to break noodles up into small, bite-size pieces.
- Transfer the crushed ramen noodles to a baking sheet and add 1/2 cup slivered almonds. Use you hand to give the noodles and nuts a quick mix to combine, and toast in the oven for 10-12 mins until warm and the almonds become slightly brown along the edges.
- While the noodles and nuts are toasting, grab a small mixing bowl for the dressing ingredients. Combine 1/2 cup vegetable oil, 6T rice vinegar, 2T soy sauce, 1T sesame oil, and 1/2 cup sugar. Whisk everything together.
- Use a scissors to cut green onion scallions into thin pieces. Mix 2T of sliced onions into the dressing. Set aside.
- In a large mixing bowl, combine the coleslaw mix and 2 cups of cooked and shredded chicken. Pour the dressing into the large bowl and give everything a good mix to combine.
- Remove the toasted noodle mixture from the oven and add them to the bowl as well. Toss together.
- Transfer salad to a nice serving dish and garnish with additional green onion slices. Scoop individual portions into smaller bowls.