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Sesame Chicken Salad with Crunchy Ramen Noodles

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Toast the Crunchy Mix : Preheat oven to 350°F (175°C). Crumble the ramen noodles (without the seasoning) into small chunks. Spread noodles and slivered almonds on a baking sheet. Toast for 8–10 minutes, stirring halfway, until golden brown and fragrant. Let cool completely.
  • Step 2: Prepare the Dressing : In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, mustard, garlic powder, and ginger. Season with salt and pepper to taste. Shake or whisk until smooth and emulsified. Set aside.
  • Step 3: Assemble the Salad : In a large salad bowl, combine shredded chicken, cabbage, carrots, and green onions. Add the cooled toasted ramen and almonds. Sprinkle with toasted sesame seeds.
  • Step 4: Dress and Toss : Pour the sesame dressing over the salad. Toss gently to coat everything evenly. Let it sit for 5–10 minutes before serving for the flavors to meld.