Ramen Chinese Chicken Salad is a throwback classic that’s been served at church potlucks and BBQs for years. It’s full of cabbage slaw, crunchy ramen noodles and almonds, and a sweet and tangy dressing.
Leftovers should be kept in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that this salad is best fresh when the noodles are nice and crunchy. They will soften a bit as they sit, though they won’t become mushy.
Be sure to serve this salad pretty quickly so it will stay nice and crunchy.
Time-saving tip – Shred the meat from a rotisserie chicken to save time.
6ouncesramen noodlescrumbled without seasoning packet
3-4cupsboneless, skinless chicken breastcooked and shredded
16ouncebag coleslaw mix4 cups
1cupsliced green onions
¼cupred wine vinegar
Preheat the oven to 425 degrees F. Spread crumbled ramen noodles, pepitas, and sliced almonds onto a baking sheet. Roast in the oven for 8-10 minutes, stirring once, until mixture is toasted and golden brown. Set aside to cool.
In a large mixing bowl, whisk together all the ingredients for the dressing.
Add the coleslaw mix, shredded chicken and ramen noodle mixture to the bowl and toss until well coated with the dressing.
Leftovers should be kept in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that this salad is best fresh, when the noodles are nice and crunchy. They will soften a bit af they sit, though they won’t become mushy.
Keyword chinese chicken salad, ramen noodle salad, ramen salad
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.