Crunchy Ramen Chicken Salad

The first time I brought this salad to a summer potluck, I watched three different people ask for the recipe before they even finished their first serving. There's something about that satisfying ramen crunch paired with the sweet sesame dressing that makes people stop mid-conversation and reach for another scoop. I've since learned to double the batch whenever friends are coming over, because the bowl somehow empties faster than anything else on the table.

My sister called me at 7pm on a Tuesday, frantic because she'd promised to bring a dish to her office potluck the next morning and had zero time to cook. I talked her through this salad while she literally had the phone on speaker, rummaging through her fridge for a rotisserie chicken. She texted me an hour later saying her coworkers were fighting over the last serving, and now it's become her signature dish too.

Ingredients

• Shredded green cabbage: The backbone of this salad, providing that perfect crisp crunch that holds up beautifully even after dressing
• Rotisserie chicken: My absolute shortcut hero—skin removed and shredded, it adds protein without any cooking time
• Shredded carrots: Bring a subtle sweetness and gorgeous color that makes the whole bowl look inviting
• Scallions: Their mild onion flavor brightens everything without overwhelming like raw white onions might
• Toasted almonds: Don't skip the toasting step—that extra warmth and crunch makes all the difference
• Instant ramen noodles: Crushed while still in the package, they're the surprising star that everyone asks about
• Fresh cilantro: Optional because I know some people have that soap gene, but if you love it, it adds beautiful freshness
• Sesame seeds: Toasted until fragrant, they're like little flavor bombs scattered throughout
• Vegetable oil: Creates the silky base for the dressing, though toasted sesame oil works if you want more intensity
• Rice vinegar: Adds just the right amount of brightness to cut through the sweetness
• Honey: The secret to making everyone love this salad—it balances the soy sauce perfectly
• Soy sauce: Provides that essential umami depth that makes the dressing taste restaurant-quality
• Toasted sesame oil: Don't be tempted to skip this—it's what gives the dressing its signature nutty aroma
• Fresh ginger: Grated on a microplane if you have one, it brings a gentle warmth that lingers
• Garlic clove: Minced finely so it distributes evenly through every bite
• Kosher salt and black pepper: The final seasoning that makes all flavors pop

Instructions

Build your colorful base:

In your largest mixing bowl, combine the shredded cabbage, rotisserie chicken, carrots, and scallions—this mountain of colorful veggies is about to become something magical

Add all the crunch:

Toss in the toasted almonds, crushed ramen noodles (crush them right in the package for less mess), cilantro if you're using it, and those fragrant sesame seeds

Whisk up the liquid gold:

In a separate bowl or jar, combine the oil, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic, salt, and pepper, whisking until the honey dissolves and everything emulsifies into a silky dressing

Bring it all together:

Pour the dressing over the salad and toss thoroughly, making sure every single cabbage leaf and noodle gets coated in that sesame-sweet mixture

Serve with intention:

Plate it immediately if you love maximum crunch, or let it sit for 10 minutes if you prefer the noodles to soften slightly—they'll still have plenty of texture

Pin it

Pin it

Last summer, my neighbor texted me at 11pm asking what I'd brought to the block party because her daughter was still talking about 'that crunchy salad' two days later. It's become one of those recipes that connects me to people—a shared moment around a bowl of something simple but unforgettable.

Make It Your Own

Sometimes I'll swap in sliced radishes or snap peas when I want extra color and crunch. The beauty of this salad is how forgiving it is—use whatever looks fresh at the market or whatever you have lingering in your crisper drawer.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the sesame richness beautifully, though I've also served this alongside grilled teriyaki chicken for a light summer dinner. It's that rare dish that works as both a standalone lunch and a perfect side.

Storage Solutions

Honestly, leftovers rarely happen at my house, but when they do, I've found they'll keep for one day in the fridge if you must store it already dressed. Just know that the tradeoff is softened noodles and a slightly wilted texture—still delicious, but not quite the same as fresh.

• If you're absolutely certain you'll have leftovers, keep the crushed noodles and dressing in separate containers and combine fresh portions as needed
• The flavors actually develop beautifully overnight, so don't be afraid to make the dressing a day ahead and let it hang out in the fridge
• Never use a metal bowl to store this—the acid in the dressing can react and give everything a strange metallic taste

Pin it

Pin it

This salad has saved me more times than I can count, turning frantic last-minute moments into something people genuinely remember and request. Hope it becomes your go-to too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, but the noodles will soften as they sit. For best crunch, assemble just before serving. You can prep all ingredients and dressing separately up to 24 hours ahead.

→ What can I substitute for ramen noodles?

Crushed rice noodles, wonton strips, or even chow mein noodles work well. For a gluten-free option, use crushed rice paper or extra toasted nuts.

→ Is this dish served warm or cold?

It's traditionally served cold or at room temperature, making it perfect for potlucks and summer gatherings. The contrast of cold vegetables with crunchy noodles is refreshing.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to one day. Note that the ramen noodles will continue to soften, so it's best enjoyed fresh.

→ Can I use fresh chicken instead of rotisserie?

Absolutely. Grilled, poached, or baked chicken breasts work perfectly. Just shred or chop the cooked meat before adding to the salad.

→ Is the dressing adjustable?

Yes. Add more honey for sweetness, extra soy sauce for saltiness, or more rice vinegar for tang. You can also add sriracha or chili flakes for heat.