Tantalizing taste buds and satisfying cravings, this Asian chicken salad with ramen noodles brings together the best of textures and flavors in one glorious bowl. Trust me, once you try this addictive combination of crispy noodles, tender chicken, and vibrant veggies tossed in a tangy-sweet dressing, you’ll be making it on repeat all season long!
Why This Recipe Works
- The crushed ramen noodles toast to golden perfection, adding an irresistible crunch that contrasts beautifully with the tender chicken and crisp vegetables
- Our homemade dressing strikes the perfect balance between sweet, salty, and tangy with soy sauce, honey, rice vinegar, and sesame oil that coats every ingredient evenly
- Using pre-cooked rotisserie chicken saves time without sacrificing flavor, making this salad perfect for busy weeknights or last-minute gatherings
- The combination of napa cabbage, carrots, and bell peppers provides a colorful, nutrient-packed base that stays crisp even after dressing
- Toasted almonds and sesame seeds add extra texture and nutty flavor that elevates the entire dish from simple salad to restaurant-quality meal
Ingredients
- 2 packages (3 ounces each) ramen noodles, seasoning packets discarded
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 3 cups shredded cooked chicken (from rotisserie chicken)
- 4 cups thinly sliced napa cabbage
- 2 cups shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Equipment Needed
- Large skillet
- Small mixing bowl
- Large serving bowl
- Whisk
- Measuring cups and spoons
- Cutting board and chef’s knife
- Zester or microplane
Instructions
Toast the Noodles and Nuts to Golden Perfection
Break the ramen noodles into small pieces directly in the package by crushing them with your hands—this prevents messy flying bits! Heat a large dry skillet over medium heat and add the crushed noodles, sliced almonds, and sesame seeds. Toast for 3-5 minutes, stirring frequently, until the noodles turn light golden brown and the almonds become fragrant. Watch carefully as they can burn quickly—the sesame seeds will pop slightly when ready. Remove from heat immediately and transfer to a plate to cool completely. This toasting step is crucial for achieving that signature crunch that makes this salad so addictive. Pro tip: Don’t skip cooling them completely before adding to the salad, or they’ll lose their crispness from the steam of other ingredients.
Whisk Together the Flavor-Packed Dressing
In a small bowl, combine the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk vigorously for about 30 seconds until the honey is fully dissolved and the mixture is well emulsified. Taste and adjust seasoning if needed—you might want an extra teaspoon of honey for sweetness or another splash of rice vinegar for tanginess. The dressing should coat the back of a spoon nicely. Let it sit for at least 10 minutes to allow the flavors to meld together while you prepare the other ingredients. This resting time allows the garlic and ginger to infuse their flavors throughout the dressing, creating a more complex and balanced taste profile.
Prepare the Fresh Vegetable Base
Thinly slice the napa cabbage—you want about 1/4-inch ribbons for the perfect texture. Shred the carrots using the large holes of a box grater or buy pre-shredded to save time. Slice the red bell pepper into thin strips about 2 inches long, and thinly slice the green onions on a sharp diagonal for visual appeal. Chop the fresh cilantro roughly, stems and all, as they pack great flavor. Combine all these prepared vegetables in your large serving bowl. The key here is uniformity in cutting—similar sizes ensure every bite contains all the components. The napa cabbage provides a delicate crunch that holds up better than regular cabbage when dressed.
Combine Chicken and Toasted Components
Add the shredded rotisserie chicken to the vegetable mixture in the large bowl. If your chicken is cold from the refrigerator, let it come to room temperature for about 15 minutes first—this prevents the salad from getting too cold when served. Pour about three-quarters of the dressing over the chicken and vegetable mixture and toss gently to combine. Now add the completely cooled toasted noodle-almond-sesame mixture and most of the remaining dressing (reserve about 2 tablespoons for final adjustment). Toss again gently but thoroughly, making sure everything gets coated evenly without crushing the crispy components.
Final Seasoning and Serving Preparation
Taste the salad and decide if it needs the remaining dressing—this depends on how much the vegetables have released their natural juices. The salad should be well-coated but not swimming in dressing. Let it sit for exactly 5 minutes before serving to allow the flavors to meld and the noodles to absorb just a hint of moisture while maintaining their crunch. Serve immediately in individual bowls or on plates. If making ahead, keep the toasted components separate until just before serving to maintain maximum crispness. The perfect serving temperature is cool but not ice-cold, allowing all the flavors to shine through clearly.
Tips and Tricks
For the ultimate crunch experience, consider toasting the ramen noodles and nuts in two separate batches. The noodles take slightly longer than the almonds and sesame seeds, so doing them separately ensures everything reaches perfect doneness without any burned bits. If you’re using homemade cooked chicken instead of rotisserie, poach boneless, skinless chicken breasts in gently simmering water with a slice of ginger and green onion for 15-20 minutes until cooked through, then shred while still warm—it absorbs flavors better this way. When selecting napa cabbage, choose heads that feel heavy for their size with crisp, bright white stems and vibrant green leaves without any wilting or brown spots.
For the dressing, if you find your honey is too thick to incorporate easily, warm it slightly by placing the honey container in a bowl of warm water for a few minutes before measuring. Always taste your dressing before adding it to the salad—different brands of soy sauce vary significantly in saltiness, and you might need to adjust accordingly. If making this salad for a crowd, prepare all components up to 4 hours ahead: keep the toasted mixture in an airtight container at room temperature, the chopped vegetables wrapped in damp paper towels in the refrigerator, the dressing separate, and combine everything just before serving.
The salad leftovers actually hold up surprisingly well overnight if you store them properly. Keep in an airtight container in the refrigerator, and the noodles will soften but develop a different, still-delicious texture reminiscent of cold noodle salads. If you prefer maintaining crunch, store the toasted components separately and add them to individual portions as you eat leftovers. For extra protein, hard-boiled eggs or edamame make excellent additions. When serving at parties, set up a garnish bar with extra toasted sesame seeds, chopped peanuts, crispy fried onions, or even mandarin orange segments for guests to customize their bowls.
Recipe Variations
- For a vegetarian version, replace the chicken with 2 cups of baked tofu cubes or tempeh crumbles. Marinate the tofu in half of the dressing for 30 minutes before baking at 400°F for 20 minutes until crispy. The protein swap works beautifully with the existing flavors, and you’ll still get that satisfying texture contrast from the crispy components.
- Spice lovers can add 1-2 teaspoons of sriracha or chili garlic sauce to the dressing, plus garnish with sliced fresh jalapeños. For extra heat, toast dried red chili flakes with the noodles and almonds. This variation transforms the salad into a fiery delight that still maintains all the original textures and freshness while packing serious punch.
- Create a seafood twist by substituting the chicken with 3 cups of cooked shrimp or lump crab meat. Add a teaspoon of lime zest to the dressing and garnish with extra cilantro. This lighter version feels more summery and elegant, perfect for special occasions or when you want something that feels fancier without much extra effort.
- For a heartier meal, add 1 cup of cooked and cooled soba noodles along with the ramen crunch. The combination of soft and crispy noodles creates an interesting textural experience, and the soba noodles absorb the dressing beautifully while adding substance that makes the salad even more filling.
Frequently Asked Questions
Can I use regular cabbage instead of napa cabbage?
Absolutely! While napa cabbage has a more delicate texture and slightly sweeter flavor, regular green cabbage works perfectly fine. Use about 4 cups of thinly sliced green cabbage, but consider massaging it with a pinch of salt first to soften it slightly. Purple cabbage also makes a beautiful colorful alternative, though it may tint the other ingredients slightly. The key is slicing it very thinly—aim for 1/8-inch ribbons rather than chunks to maintain the salad’s light texture.
How long does this salad keep in the refrigerator?
The assembled salad is best eaten within 2 hours of preparation for maximum crunch, but it will still taste delicious for up to 24 hours stored in an airtight container in the refrigerator. The noodles will soften considerably but develop a different appealing texture similar to cold noodle salads. If you know you’ll have leftovers, store the toasted components separately and add them to individual portions as you eat to maintain some crunch. The dressing can be made up to 5 days ahead and stored separately.
Can I make this salad gluten-free?
Yes, with a few simple substitutions! Use gluten-free ramen noodles (lotus foods makes great ones) or substitute with crushed gluten-free pretzels or rice crackers for the crunch element. Replace regular soy sauce with tamari or coconut aminos, which are naturally gluten-free but provide similar salty umami flavor. Check that your other ingredients are gluten-free—some pre-shredded chickens or prepared vegetables might have cross-contamination issues if that’s a concern.
What’s the best way to shred rotisserie chicken?
Remove the skin and bones from the chicken while it’s still warm—it shreds much more easily. Use two forks to pull the meat apart, or for larger quantities, place the meat in a stand mixer with the paddle attachment and mix on low for 30 seconds. This method creates perfectly shredded chicken quickly! If the chicken seems dry, toss it with a tablespoon of the dressing before adding to the salad to moisten it and help it absorb flavors better.
Summary
This Asian chicken salad with ramen noodles delivers incredible texture contrast and balanced flavors that will become your new favorite meal. Perfect for potlucks, quick dinners, or meal prep with customizable variations to suit any taste preference!
