The Perfect Ramen Chinese Chicken Salad Recipe for Zesty Lunches

Crafting a delectable ramen chinese chicken salad promises a culinary adventure that’ll make your taste buds dance.

Crisp vegetables and tender chicken mingle with noodle strands, creating a symphony of flavors.

Unexpected ingredients spark joy in every bite.

Light and refreshing, this dish combines traditional elements with modern twists.

Crunchy textures and zesty seasonings elevate the entire experience.

Quick to prepare, the salad offers a perfect balance of nutrition and satisfaction.

You’ll love how simple ingredients transform into something extraordinary.

Dive into this recipe and let your kitchen become a playground of delicious creativity.

Sides That Pair With Ramen Chicken Salad

• Flavor Explosion Pairings: Crisp White Wine Complement: Sauvignon blanc's bright, zesty notes perfectly balance the salad's rich, nutty dressing and cut through the sesame-infused crunch.
• Refreshing Beverage Match: Green tea's light, grassy undertones harmonize with the Asian-inspired flavor profile, cleansing the palate between bites of tangy chicken and crunchy ramen.
• Texture-Enhancing Side: Serve warm, crispy vegetable spring rolls alongside the salad, creating a delightful contrast between the cool, crisp cabbage and the hot, golden-brown appetizer.
• Unexpected Flavor Booster: Add a small side of kimchi to introduce a spicy, fermented kick that amplifies the salad's complex taste layers and provides an exciting Korean-inspired twist.

Best Storage for Crunchy Chicken Salad Mix

Store leftovers in an airtight container and keep in the refrigerator for up to 2-3 days. Keep the dressing separate to prevent soggy noodles.

Not recommended due to the salad’s crisp texture. Cabbage and mandarin oranges will become watery and lose their crunch when thawed.

Gently warm marinated chicken in a skillet over medium-low heat or microwave in short 15-second intervals to prevent drying out.

Before serving leftover salad, quickly crisp up ramen noodles in a dry skillet for 1-2 minutes and add fresh dressing to revive the salad’s flavor and texture.

FAQs

• What makes the dressing unique?

The dressing combines peanut oil, peanut butter, sugar, rice vinegar, soy sauce, and sesame oil, creating a rich, tangy, and slightly sweet flavor that perfectly coats the salad ingredients.

• Can I make this salad vegetarian?

Yes, simply omit the chicken and the salad remains delicious with crunchy ramen noodles, almonds, and a variety of fresh vegetables.

• Why do I need to smash the ramen noodles?

Crushing the ramen noodles creates a crunchy topping that adds texture and a nutty flavor to the salad when toasted with butter, almonds, and sesame seeds.

Why This Chicken Salad Has a Bold Crunch

• Supercharge Your Flavor Palette: Enjoy a vibrant mix of sweet, tangy, and nutty flavors that dance together in every single bite, creating a taste explosion that keeps you coming back for more.
• Customize with Ease: Adapt the recipe by choosing to add chicken or keep it vegetarian, swap out ingredients based on what's in your kitchen, and make it perfectly suited to your preferences.
• Master a Restaurant-Quality Dish: Impress your friends and family with a gourmet-style salad that looks and tastes like it came straight from a professional kitchen, without requiring advanced culinary skills.
• Quick and Nutritious Meal Solution: Pack in multiple food groups with crunchy cabbage, protein-rich options, and a delicious homemade dressing that transforms simple ingredients into a satisfying, wholesome meal.

What Goes in Ramen Chinese Chicken Salad

Main Ingredients:

• Napa Cabbage: A mild and tender cabbage that provides a delicate crunch and light flavor to the salad.
• Green Cabbage: Adds extra crispness and volume to the salad's texture.
• Red Cabbage: Brings vibrant color and a slightly peppery taste to the dish.
• Carrots: Provide sweetness and additional crunch with a bright orange color.
• Green Onions: Offer a fresh, mild onion flavor and green color to the salad.
• Mandarin Oranges: Contribute a sweet and tangy burst of citrus flavor.

• Chicken: A protein option that can be marinated in BBQ or teriyaki sauce for extra flavor.

• Ramen Noodles, Almonds, Sesame Seeds: Create a golden, nutty topping that adds crunch and depth to the salad.

• Peanut Oil, Peanut Butter, Rice Vinegar, Soy Sauce, Sesame Oil: Combine to create a rich, savory, and slightly sweet dressing.
• Sugar: Balances the savory elements of the dressing.

• Butter: Used to toast the ramen noodle mixture for added flavor and crunch.

Steps to Prepare Chinese Chicken Salad Bowl

Step 1: Marinate Chicken

If you want to include chicken, place it in a ziplock bag with your favorite BBQ or teriyaki sauce. Let it chill in the refrigerator until you’re ready to assemble the salad.

Step 2: Craft Signature Dressing

• Peanut oil
• Peanut butter
• Sugar
• Rice vinegar
• Soy sauce
• Sesame oil

Bring the mixture to a boil and let it bubble for one minute. Remove from heat and allow it to cool down to room temperature.

Step 3: Prepare Crunchy Ramen Topping

• Crushed ramen noodles
• Almonds
• Sesame seeds

Stir occasionally until the mixture turns golden brown and releases a delightful nutty fragrance.

Transfer to a plate and let it cool completely.

Step 4: Assemble Vibrant Salad

Thinly slice Napa, green, and red cabbage after removing their cores.

• Sliced cabbages
• Carrots
• Green onions
• Mandarin oranges

Add the cooled ramen crunch mixture and marinated chicken. Drizzle with the prepared dressing, toss everything together, and serve immediately for maximum flavor and texture.

Tips for Crispy Noodles and Salad Balance

• Let chicken soak in BBQ or teriyaki sauce overnight to infuse deep, rich tastes that make every bite more delicious.
• Crush ramen noodles right before toasting to ensure they stay crispy and maintain a perfect golden-brown texture without becoming soggy.
• Whisk dressing ingredients while heating to create a smooth, well-blended sauce that coats salad ingredients evenly and prevents separation.
• Cool dressing and toasted noodle mixture completely before adding to salad to prevent wilting and preserve the fresh, crisp vegetable texture.
• Chop vegetables and make dressing in advance, storing separately in the refrigerator to save time and ensure maximum freshness when assembling the salad.

Chinese Chicken Salads With a New Spin

• Spicy Thai Kick: Replace BBQ sauce with Thai chili sauce for a zesty marinade. Add red pepper flakes to the dressing for extra heat. Garnish with fresh cilantro and sliced Thai chili peppers.
• Mediterranean Fusion: Swap BBQ sauce for lemon and oregano marinade. Use olive oil instead of peanut oil in dressing. Add crumbled feta cheese and cucumber. Sprinkle za'atar spice blend on top.
• Vegan Green Bowl: Substitute chicken with crispy tofu cubes. Use maple syrup instead of sugar in dressing. Replace butter with coconut oil for ramen crunch. Add edamame and roasted seaweed strips.
• Tropical Island Version: Marinate chicken in pineapple juice and coconut aminos. Include diced mango and passion fruit in salad.

Ramen Chinese Chicken Salad Recipe

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4.5 from 39 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Delightful Ramen Chinese Chicken Salad blends crunchy noodles with zesty Asian-inspired flavors, creating a perfect harmony of textures and tastes. Crisp vegetables and tender chicken make this dish a refreshing meal you’ll crave again and again.

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Ingredients

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Proteins:

• 2 cups rotisserie chicken, cooked and chopped
• 6 green onions, chopped

Salad Base:

• 3/4 head Napa cabbage, thinly sliced
• 1/3 head green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1/2 cup shredded carrots
• 12 cans mandarin oranges, drained

Dressing and Crunchy Elements:

• 3/4 cup peanut oil
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 1 tablespoon peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 cup The Original Japanese BBQ Sauce (or teriyaki sauce)
• 1/8 teaspoon sesame oil
• 1/2 cup butter
• 3 packs ramen noodles, crunched (seasoning packets discarded)
• 1/3 cup sliced almonds
• 1/4 cup sesame seeds

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Instructions

1. Prepare the chicken by placing it in a ziplock bag with BBQ or teriyaki sauce. Refrigerate for marination while preparing other components.
2. Craft the dressing by combining peanut oil, peanut butter, sugar, rice vinegar, soy sauce, and sesame oil in a saucepan over medium heat. Whisk continuously until the mixture reaches a boil, then simmer for 1 minute. Remove from heat and let cool to room temperature.
3. Transform ramen noodles by sealing them in a plastic bag and crushing into small fragments using a meat tenderizer. Toast the crushed noodles, almonds, and sesame seeds in a skillet with melted butter over medium heat, stirring occasionally until golden and fragrant. Transfer to a plate for cooling.
4. Prepare the cabbage by removing cores from Napa, green, and red varieties. Slice thinly using a sharp knife or mandolin for uniform pieces.
5. Assemble the salad in a large bowl by combining sliced cabbages, carrots, green onions, and mandarin oranges. Incorporate the cooled ramen and nut mixture.
6. Add the marinated chicken (if using) and drizzle with the prepared dressing. Toss thoroughly to ensure even coating and serve immediately for optimal texture and flavor.

Notes

• Marinate chicken in advance to infuse deep, rich flavors and ensure tender meat that absorbs the sauce completely.
• Toast ramen noodles carefully to create a crunchy, nutty texture that adds incredible depth and complexity to the salad.
• Prepare dressing slightly ahead of time, allowing it to cool and thicken, which helps coat salad ingredients more evenly and intensifies the flavor profile.
• For gluten-free version, swap regular soy sauce with tamari and use gluten-free ramen noodles to maintain the dish’s authentic taste and texture.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Japanese

Nutrition

• Serving Size: 6
• Calories: 727 kcal
• Sugar: 24 g
• Sodium: 430 mg
• Fat: 54 g
• Saturated Fat: 10 g
• Unsaturated Fat: 42 g
• Trans Fat: 0.3 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 40 mg