Learn how to make delicious chicken ramen noodle salad by following one of these quick and easy ramen noodle salad recipes. Even the anti-cabbage members of your household might just go for this crunchy meal. Some people call it Oriental chicken ramen noodle salad, and others refer to it as Asian chicken ramen noodle salad. Sometimes you might hear it called Chinese cabbage salad with ramen noodles or Chinese chicken salad recipe with ramen noodles. I just call it amazing. This dish is perfect to take to summer gatherings, because it has no mayonnaise to spoil in hot weather. If you are looking for a super simple meal to serve, perfect for a potluck or picnic, read on! It’s amazing how quickly this easy chicken ramen noodle salad comes together for a simple meal.
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My Chicken Ramen Noodle Salad Backstory
I did not care for cabbage when I was younger, but as an adult, I’ve grown to enjoy the its versatility. Cabbage can be served cold in a salad or coleslaw. It may be served warm in a soup or as sauerkraut with sausage. All of the dishes I make with cabbage make large quantities, and this recipe is no exception. If you have not had good experiences with cabbage in the past, I encourage you to give this chicken cabbage ramen noodle salad a try. You might be pleasantly surprised, and the leftover cold chicken ramen noodle salad (if you have any left) is even more delicious after the flavors have had more of a chance to marry.
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Equipment for Chicken Ramen Noodle Salad
I would not be able to call this basic chicken and ramen noodle salad recipe easy if it were not for my very handy Cuisinart food processor. That is the only way I am able to shred the cabbage quickly.
The interchangeable discs and blade make it a very versatile kitchen accessory. I also use it to mix shortbread dough and shred large quantities of cheese for cheesy casseroles quickly.
The other essential item you will need is a large bowl. I like to use my large Tupperware bowl that was given to me years ago. It’s large enough for any of my favorite big main dish salads, and the lid makes it very convenient to take to picnics and potlucks. It is very similar to this one.
One optional item of equipment that is nice to have is a shaker cup for mixing the dressing. I have had mine for years. This is a slightly newer style, modeled after the same concept. The measuring marks on the outside are very useful when adding dressing ingredients. I love the way I can just pop it into the top rack of the dishwasher for easy cleaning.
Ingredients for Chicken Ramen Noodle Salad
2 packages ramen noodles, crumbled
1 cup slivered almonds, toasted (toasting is optional)
4-5 green onions, chopped
1 8-ounce can sliced water chestnuts, chopped
1 head cabbage, shredded
1 12.5-ounce can chicken, drained or 1 cooked chicken breast, chopped
Ramen Chicken Salad Dressing Ingredients
1 cup oil (I usually use vegetable or canola oil.)
6 tablespoons vinegar
4 tablespoons sugar
1 and 1/2 teaspoons Accent
1/2 teaspoon pepper
1 seasoning packet from crumbled ramen noodles (Save the other seasoning packet for some other use.)
Instructions for Chicken Ramen Noodle Salad
Crumble two packages of ramen noodles into a large bowl. Set aside the seasoning packets. Toast the slivered almonds, if desired, in a skillet on the stovetop. Use medium-high heat and stir to prevent scorching. Add to the bowl.
Chop the green onions and water chestnuts. Add to the bowl.
Shred cabbage in a food processor, if you have one. Here is another quick plug for my Cuisinart food processor. It really does a great job and is one of my favorite small kitchen appliances. I use it to mix, chop, shred, slice and the components are dishwasher-safe.
Add the shredded cabbage to the bowl.
Add the chicken to the bowl. Toss all ingredients together.
Mix the chicken ramen noodle salad dressing ingredients together in a shaker cup. Pour the dressing over the salad and stir to coat the crunchy ramen noodle salad evenly.
Easy Chicken Ramen Noodle Salad
- 2 packages ramen noodles crumbled
- 1 cup slivered almonds toasted (toasting is optional
- 4-5 green onions chopped
- 1 8-ounce can sliced water chestnuts chopped
- 1 head cabbage shredded
- 1 12.5-ounce can chicken drained, or 1 cooked chicken breast, chopped
- 1 cup oil
- 6 tablespoons vinegar
- 4 tablespoons sugar
- 1½ teaspoons Accent
- ½ teaspoon pepper
- 1 packet seasoning from ramen noodles
- Crumble two packages of ramen noodles into a large bowl. Set aside the seasoning packets.
- Toast the slivered almonds, if desired, in a skillet on the stovetop. Use medium-high heat and stir to prevent scorching. Add to the bowl.
- Chop the green onions and water chestnuts. Add to the bowl.
- Shred cabbage in a food processor, if you have one. Add the shredded cabbage to the bowl.
- Add the chicken to the bowl. Toss all ingredients together.
- Mix the dressing ingredients together in a shaker cup.
- Pour dressing over salad and stir to coat salad evenly.
What to Serve with Cabbage Chicken Ramen Noodle Salad
This versatile Oriental chicken salad with ramen noodles goes well with homemade dinner rolls. Serve it alongside other salads, like seafood salad and taco salad, for a salad buffet. My family did this for my parents when they celebrated their 40th anniversary, and it was a big hit. You could follow this easy ramen noodle salad with a rhubarb blueberry crisp or other homemade dessert.
Common Chicken Ramen Noodle Salad Questions
Can I make chicken ramen noodle salad ahead of time?
You can make the salad a few hours ahead of time. However, if you make it the night before, the noodles will not be as crunchy. If you are going to be pressed for time, you could chop up the cabbage, onions, and water chestnuts ahead of time. You could toast the almonds ahead of time if desired. The dressing could be mixed and stored in the mixing container. The chicken, crumbled noodles, and dressing would be very easy to add before serving.
How long does ramen noodle salad last in the fridge?
The shelf life of ramen noodle salad depends on the specific ingredients used and how it is stored. In general, ramen noodle salad can last for 3-4 days when stored properly in an airtight container in the refrigerator.
Can you use olive oil in ramen noodle salad?
Yes, you certainly may, but keep in mind that olive oil has a distinct flavor, so it may not be the best choice for all types of ramen noodle salads. If you prefer a milder flavor, you can use a neutral oil such as canola or vegetable oil as suggested for in this recipe.
How do you keep ramen noodles crunchy?
If you are planning to serve this chicken ramen noodle salad right away, the noodles will still be quite crunchy. If you are taking this chicken ramen noodle salad to a picnic or potluck and have to travel quite a distance, you could keep the ramen noodles out and mix them in right before serving. Once the salad is stored in the refrigerator overnight, the ramen noodles will lose their crunchiness. One additional idea is you could avoid adding the ramen noodles altogether and keep the crumbled raw ramen noodles in a separate container. Serve the container of raw ramen noodles alongside the salad instead of mixing them in. We do this in my family with the Doritos in taco salad. Some like the tortilla chips to stay crispy, so we keep a covered container of crushed Doritos to serve alongside the salad. It is a great solution.
Additional Chicken Ramen Noodle Salad Recipes
Here are some other quick and easy ramen noodle salad recipes. The main ingredient you can vary is the shredded cabbage. Here are some ideas you might like to try.
Chicken Ramen Noodle Salad with Lettuce
Can you make ramen noodle salad without cabbage? Absolutely! You can use all lettuce, or you can use a half lettuce half cabbage mixture, The lettuce does not hold up as well as the cabbage if you are hoping to have leftovers, but the taste is delicious.
Ramen Noodle Salad Recipes with Napa Cabbage
What is Napa cabbage? Napa cabbage, also known as Chinese cabbage, is a type of leafy vegetable that is commonly used in East Asian cuisine. Can you substitute napa cabbage for regular cabbage? Yes, you sure may. Although cabbage is milder and sweeter in flavor than traditional green cabbage, Napa cabbage and regular cabbage may be used interchangeably in most recipes. The green cabbage does tend to keep a firmer texture, but whichever cabbage you choose, the result will be delicious.
What Can I Mix with Ramen Noodles in this Cabbage Chicken Salad Ramen Noodle Recipe?
Some people like to add sliced fresh mushrooms to this salad. Others like to add sliced olives. Some recipes call for toasted sesame seeds. I sometimes add cashews to the salad in place of slivered almonds. In a pinch, you could substitute the freshly shredded cabbage with a coleslaw mix. In the past, I have added shrimp to this salad instead of chicken, and that was a hit. For a vegetarian option, cubes of tofu may be added in.
Is This Easy Chicken Ramen Noodle Salad Calling Your Name?
Do you have any favorite main-dish salads you like to serve? Might you give one of these easy chicken and ramen noodle salad recipes a try? If you do, I’d love to know about it.
Other Ways to Use Canned Chicken
Canned chicken is a pantry staple in our family. It’s the perfect, versatile ingredient for a quick weeknight dinner. Other ways to use this fabulous, healthy food item include easy lemon chicken orzo soup, fabulous, keto-friendly chicken bacon avocado corn salad, and walnut pear salad.
More Food Inspiration
It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.
Have a fabulous day, and have fun making this super easy salad!
More Easy Salad Recipes
- Special Side Dish: Crowd-Pleasing Seafood Salad
- Delicious Berry Mandarin Tossed Salad
- Chicken, Avocado, Bacon, and Corn Salad
- Easy Taco Salad
Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To get more easy recipes, click on over to the Food page.