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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.

For more cold salads, try my Simple Cabbage Salad, Tuna Macaroni Salad and Tomato Avocado Salad.

ramen chicken salad in a bowl with a fork

Asian Style Ramen Noodle Salad with Chicken

This retro salad has been around for as long as I remember. Sometimes it’s just all veggies and ramen noodles, sometimes there’s chicken added in. This is one of those times.

It’s crunchy, tangy, and has such a wonderful, savory flavor. It’s perfect for serving at potlucks, BBQs, or really any kind of gathering.

Ramen Chicken Salad Ingredients

  • Chicken Breast – 2 chicken breasts or about 1 pound of chicken. I highly recommend using white meat, as dark meat can be too greasy.
  • Coleslaw Mix – Grab a package of coleslaw mix at the grocery store, or make your own with different kinds of shredded fresh cabbage and carrots.
  • Ramen Noodles – Yup, the like packages of uncooked noodles. Discard the seasoning packet because you only need the noodles.
  • Mix-ins – Sesame seeds, Pepitas, Sliced almonds. Almonds are traditional but you can use any combination of these.
  • Green Onions – The recipe calls for a cup of thinly sliced green onions, which is usually about one whole bunch. I use both the white and green parts of the onion.
  • Asian Salad Dressing – Vegetable oil, sugar, red wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder.
ingredients needed for ramen chicken salad

How To Make Ramen Chinese Chicken Salad

Get a detailed list of ingredients & instructions in the recipe card below.

  • Toast the ramen noodles, pepitas, and sliced almonds on a baking sheet until golden. Set aside to cool.
  • Whisk together the ingredients for the dressing in a small bowl until well combined.
  • In a large mixing bowl, combine the chicken, coleslaw mix, ramen, seeds, and nuts, then toss with the dressing.
  • Serve immediately.
dressing mix for chinese chicken salad
ramen noodles, almonds on a baking sheet
toated ramen noodles and almonds
ramen noodle salad in a bowl, a wooden spoon


Can you prep this salad in advance?

I recommend making this salad no more than an hour in advance

What do you do with the seasoning packet?

The seasoning packets is discarded. While some recipes do call for the seasoning to be added to the dressing, I prefer to use my own seasonings.

You can use it if you prefer, instead of the seasonings in the dressing. Might want to scale back on the soy sauce though.

Serving Suggestions

This salad has it all – crunch, tang, sweet and savory. Not much you can do to make it better! Plus, with the chicken, it’s like a whole meal so you don’t even need to add any sides.

Since it’s an Asian Inspired Salad, you could serve it with some delicious appetizers, like Air Fryer Cream Cheese Wontons, Crab Rangoon, Crab Dip Recipe, or Egg Drop Soup. It would also make an interesting side dish for Korean Short Ribs.

Storing Leftovers

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.

ramen noodle salad in bowls
  • 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.

More Asian-Inspired Salads

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Ramen Chinese Chicken Salad

4.50 from 4 votes
Ramen Chinese Chicken Salad has fresh cabbage, crunchy ramen noodles, almonds and a tangy dressing. It's great as a side or a main dish.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 8 servings
Calories 315kcal



  • 6 ounces ramen noodles crumbled without seasoning packet
  • ¼ cup sesame seeds
  • ½ cup pepitas
  • ½ cup sliced almonds
  • 3-4 cups boneless, skinless chicken breast cooked and shredded
  • 16 ounce bag coleslaw mix 4 cups
  • 1 cup sliced green onions


  • 2/3 cup vegetable oil
  • ½ teaspoon white sugar
  • ¼ cup red wine vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 1/8 teaspoon black pepper
  • ½ teaspoon garlic powder


  • 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.
  • Serve immediately.


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.


Calories: 315kcalCarbohydrates: 23gProtein: 21gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 638mgPotassium: 550mgFiber: 5gSugar: 3gVitamin A: 201IUVitamin C: 24mgCalcium: 129mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Kristin Maxwell

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.

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