Asian Ramen Salad with Chicken
Recipe type: Appetizer or Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 20+ servings
When I found this crunchy ramen salad recipe on the Cooking Classy blog, I knew I'd found my favorite-ever version of this classic potluck dish.
  • 3(3 oz) packages dry ramen (any flavor)
  • 1 cup sliced almonds
  • 2 Tbsp extra virgin olive oil
  • 1 lb boneless thin sliced chicken breasts
  • 1 small head green cabbage
  • 1 small head red cabbage
  • 1 large carrot
  • 4 green onions
  • 2 Tbsp toasted sesame seeds
  • ½ cup canola oil
  • ¼ cup + 2 Tbsp apple cider vinegar
  • ½ cup sugar
  • 1 ½ Tbsp soy sauce
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried ginger
  • ¼ tsp salt
  1. Preheat oven to 400° F. On a large baking sheet, crumble the ramen into bite-sized chunks, and spread evenly. Add the sliced almonds to the sheet and arrange in an even layer.
  2. Bake ramen and almonds until golden, about 8-10 minutes, flipping once halfway through (See Note 1). Set aside to cool completely.
  3. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, add to skillet, and cook completely (See Note 2). Once done, remove from pan and set aside to cool completely.
  4. Slice the cabbages into bite-sized pieces and dice the carrot into matchsticks. Chop the green onions (greens and whites). Add to a large bowl (or split evenly between two large bowls).
  5. To make the dressing, add all ingredients to a container with a tight-fitting lid. Shake well to mix, and reserve until ready to serve.
  6. Dice the chicken into bite-sized pieces. Add to the bowl with cabbage and carrots. Add sesame seeds.
  7. To assemble, toss the salad with toasted ramen, almonds, and dressing (shake well before adding). See notes above for suggestions on how to best preserve this dish for longer enjoyment.
1. Keep a watchful eye as the ramen bakes. It can transition from pale to burnt in just a few minutes, and every oven cooks differently! My electric oven toasts ramen in about 12 minutes, while my parent's gas range accomplishes this in less than 8 minutes.

2. Chicken cooking times vary widely, which is why I have not listed them here. For the thin-sliced breasts I recommend in the ingredients list, 5-7 minutes per side should suffice. For larger breasts, the cooking time can easily double. If you are using large breasts, I suggest butterflying them before cooking, to reduce cooking time. As always, test for doneness with a kitchen thermometer if you're unsure. Chicken's safe temperature is 165° F.
Recipe by hOhm Cooking at