Sesame Chicken Salad with Crunchy Ramen Noodles is a vibrant, flavor-packed dish that perfectly balances freshness, crunch, and savoriness. This salad combines tender shredded chicken, crisp vegetables, crunchy toasted ramen noodles, and slivered almonds — all tossed in a tangy sesame soy dressing that’s both sweet and nutty.

It’s a refreshing yet satisfying meal that delivers texture, color, and bold Asian-inspired flavor in every bite. This salad is ideal for lunch, picnics, potlucks, or even light dinners. It’s not just another salad — it’s a meal in itself, rich with protein, fiber, and zest.

Why I Love This Recipe

I love this recipe because it transforms simple pantry ingredients into something extraordinary. The contrast between the tender chicken, crisp veggies, and crunchy ramen is unbelievably satisfying.

The sesame dressing, with its perfect balance of tang, sweetness, and nuttiness, takes the salad to the next level — light but full of depth.

Why It’s a Must-Try Dish

This is a must-try recipe because:

• It’s refreshing yet filling, perfect for any season.
• The crunch factor is unbeatable — ramen, almonds, and cabbage all shine.
• The sesame dressing is versatile — it’s good on anything from salads to grilled chicken.
• It’s meal prep-friendly and stays tasty for days.
• It’s healthy but indulgent, offering balance between flavor and nutrition.

If you’re looking for a salad that excites your taste buds and satisfies your hunger, this is the one.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4–6
• Calories: Approximately 380 kcal per serving
• Course: Salad / Main Course / Lunch
• Cuisine: Asian-American Fusion

Ingredients

For the Salad:

• 3 cups shredded cooked chicken (rotisserie or boiled)
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage (optional for color)
• 1 cup shredded carrots
• 3 green onions, sliced thin
• 1 package instant ramen noodles (discard seasoning packet)
• ½ cup slivered almonds
• 2 tablespoons sesame seeds (toasted)

For the Sesame Dressing:

• ⅓ cup olive oil (or sesame oil blend)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1½ tablespoons honey (or brown sugar)
• 1 tablespoon sesame oil
• 1 teaspoon Dijon mustard (optional for tang)
• ½ teaspoon garlic powder
• ½ teaspoon grated fresh ginger
• Salt and pepper to taste

Step-by-Step Preparation Method

Step 1: Toast the Crunchy Mix

1. Preheat oven to 350°F (175°C).
2. Crumble the ramen noodles (without the seasoning) into small chunks.
3. Spread noodles and slivered almonds on a baking sheet.
4. Toast for 8–10 minutes, stirring halfway, until golden brown and fragrant.
5. Let cool completely.

Step 2: Prepare the Dressing

1. In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, mustard, garlic powder, and ginger.
2. Season with salt and pepper to taste.
3. Shake or whisk until smooth and emulsified. Set aside.

Step 3: Assemble the Salad

1. In a large salad bowl, combine shredded chicken, cabbage, carrots, and green onions.
2. Add the cooled toasted ramen and almonds.
3. Sprinkle with toasted sesame seeds.

Step 4: Dress and Toss

1. Pour the sesame dressing over the salad.
2. Toss gently to coat everything evenly.
3. Let it sit for 5–10 minutes before serving for the flavors to meld.

How to Serve

Serve chilled or at room temperature.

• For lunch: Pair with a side of fresh fruit or miso soup.
• For dinner: Serve with grilled shrimp, tofu, or dumplings.
• For gatherings: Present it in a large salad bowl and sprinkle extra sesame seeds or chopped cilantro on top for garnish.

It’s also wonderful as a picnic salad since it holds up beautifully even after a few hours.

Recipe Tips

• Toast the ramen and almonds carefully — they can burn quickly!
• For extra crunch, don’t add dressing until ready to serve.
• Add a touch of sriracha or chili flakes to the dressing for heat.
• Use rotisserie chicken to save time and add flavor.
• Toss in mandarin orange segments for a sweet twist.

Variations

1. Vegetarian Sesame Salad: Omit chicken and add edamame or crispy tofu for protein.
2. Spicy Version: Add chili oil or crushed red pepper to the dressing.
3. Peanut Sesame Salad: Replace honey with peanut butter in the dressing for a creamy nutty flavor.
4. Seafood Twist: Substitute chicken with cooked shrimp or crab meat.
5. Low-Carb Option: Replace ramen with roasted sunflower seeds or keto crackers for crunch.

Freezing and Storage Time

• Refrigerator: Store undressed salad in an airtight container for up to 3 days. Add dressing just before serving to maintain crunch.
• Dressing: Can be made ahead and refrigerated for up to 1 week. Shake before using.
• Freezing: Not recommended — vegetables and noodles lose their crispness once thawed.

Special Equipment Needed

• Large salad bowl
• Baking sheet for toasting noodles
• Small whisk or jar for mixing dressing
• Sharp knife or mandoline for shredding vegetables

FAQ

Q1: Can I use pre-packaged coleslaw mix?
Yes! It’s a great time-saver. Just make sure it’s fresh and crisp.

Q2: Can I make it ahead for a party?
Yes, assemble all the components separately and toss them together with dressing right before serving.

Q3: What kind of chicken works best?
Shredded rotisserie chicken or grilled chicken breast both work wonderfully.

Q4: How can I make this gluten-free?
Use gluten-free soy sauce and replace ramen noodles with gluten-free rice noodles or roasted chickpeas.

Conclusion

Sesame Chicken Salad with Crunchy Ramen Noodles is the perfect blend of flavor, texture, and simplicity. The toasted noodles and almonds give it that irresistible crunch, while the sesame soy dressing adds a burst of Asian-inspired zest. It’s refreshing yet hearty — a salad that truly satisfies.

Whether you’re serving it at a summer cookout, packing it for lunch, or making it for a quick dinner, this salad never disappoints. It’s colorful, wholesome, and deliciously addictive — the kind of dish that keeps everyone coming back for seconds!