Crunchy Ramen Chicken Salad

My neighbor Sarah brought this to our summer block party last year, and I literally couldn't stop eating it. The crunch from those ramen noodles next to the tender chicken created this incredible texture party in my mouth. I begged her for the recipe right there, standing by the cooler with a paper plate. Now it's my go-to whenever I need something that feels fancy but comes together in twenty minutes flat.

I made this for my book club last month and watched three different people ask for the recipe before they even finished their first serving. There's something about the combination of cool crisp cabbage and that addictive dressing that makes people pause mid-conversation. One friend admitted she usually hates coleslaw but demolished two bowls of this. The best part was throwing it together in my pajamas the night before, feeling ridiculously prepared while doing absolutely nothing complicated.

Ingredients

• 4 cups shredded green cabbage: The backbone that holds everything together and stays satisfyingly crisp
• 2 cups shredded rotisserie chicken: Store-bought rotisserie chicken is your secret weapon for quick meals
• 1 cup shredded carrots: Adds sweetness and color that makes the salad look vibrant
• 3 scallions thinly sliced: Don't skip these, they provide little bursts of sharp onion flavor throughout
• 1/2 cup sliced almonds toasted: Toasting them in a dry pan for 3 minutes transforms their flavor completely
• 1 (3-oz) package instant ramen noodles: Crush them right in the package for satisfying uneven crunchy bits
• 1/4 cup fresh cilantro leaves: Optional but adds freshness that brightens the whole dish
• 1 tablespoon sesame seeds toasted: Another ingredient worth the extra 2 minutes to toast
• 1/4 cup vegetable oil: Sesame oil alone would be too intense, balance it with neutral oil
• 2 tablespoons rice vinegar: Provides gentle acidity that cuts through the rich dressing
• 2 tablespoons honey: The sweetness that makes this dressing absolutely addictive
• 1 tablespoon soy sauce: Adds that deep umami base and saltiness
• 1 tablespoon toasted sesame oil: This is the flavor that makes it taste restaurant-quality
• 1 teaspoon grated fresh ginger: Use a microplane if you have one, you want it practically dissolved
• 1 garlic clove minced: One clove is plenty, you don't want it to overpower everything else
• 1/2 teaspoon kosher salt: Taste your dressing first, the soy sauce might provide enough saltiness
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here

Instructions

Build your colorful base:

In your largest bowl, toss together the cabbage, chicken, carrots, scallions, toasted almonds, crushed ramen noodles, cilantro if you're using it, and those toasted sesame seeds. Use your hands to gently mix everything so the ingredients get friendly with each other.

Whisk up the magic dressing:

In a mason jar or small bowl, combine the vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, grated ginger, minced garlic, salt, and pepper. Shake or whisk until the honey dissolves completely and everything looks silky smooth.

Bring it all together:

Pour about three-quarters of the dressing over the salad and toss thoroughly with salad servers or your hands. Add more dressing until everything glistening and well coated but not swimming in it.

Serve it up right:

For the ultimate crunch experience, serve immediately and watch people's eyes light up. If you prefer the noodles slightly softened, let it sit for 10 minutes before serving, but honestly, that crunch is kind of the whole point.

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This salad showed up at every single family gathering last summer after my sister discovered it. There's something about the combination of textures and that perfectly balanced sweet and savory dressing that makes it impossible not to smile while eating. My dad, who claims to not like salads, went back for thirds at the Fourth of July potluck.

Make Ahead Magic

You can prep all the vegetables and chicken up to 24 hours in advance and store them in separate containers in the refrigerator. Keep the dressing in a jar and the crushed ramen noodles in a sealed bag at room temperature. Toss everything together about 15 minutes before you need to serve it.

Customization Playground

Sometimes I'll swap in shredded Brussels sprouts for half the cabbage when I want something with more bite. Edamame or diced bell peppers add beautiful color and extra protein. The dressing works beautifully on any crunchy vegetable combination you have in your crisper drawer.

Perfect Pairings

This salad shines alongside grilled teriyaki salmon or these spicy Korean meatballs I make. It's substantial enough to be a main course for lunch, especially topped with extra chicken. A crisp Sauvignon Blanc or dry Riesling cuts through the rich sesame dressing perfectly.

• Grilled shrimp or tofu makes this a complete light dinner
• Fresh spring rolls are the perfect appetizer to start this meal
• Citrus sorbet cleanses the palate beautifully afterward

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Every time I make this now, I think about Sarah standing in my kitchen teaching me her tricks. The best recipes always come from those moments of shared wisdom and good company.

Questions & Answers

→ Can I make this salad ahead of time?

You can prepare the components separately and store them in the refrigerator for up to one day. For best texture and maximum crunch, assemble the salad with the dressing just before serving, as the noodles will soften over time.

→ What can I substitute for the almonds?

Peanuts, sunflower seeds, or cashews work wonderfully as alternatives. Choose your preferred nut or seed based on dietary preferences or allergy concerns.

→ How do I make the sesame dressing?

Whisk together vegetable oil, rice vinegar, honey, soy sauce, toasted sesame oil, ginger, garlic, salt, and pepper in a separate bowl until well combined and emulsified. Adjust seasoning to taste.

→ Is this salad dairy-free?

Yes, this salad is completely dairy-free. All ingredients, including the dressing, contain no dairy products, making it suitable for dairy-free diets.

→ What are some ways to add more crunch?

Try adding sliced radishes, snap peas, or water chestnuts for extra texture and freshness. Serve immediately to maximize crunch, or add these vegetables just before serving to maintain their crispy texture.