Ramen noodle oriental chicken salad is a fun and flavorful salad recipe. This salad is the perfect summer dinner for the family. Tasty, crunchy, and an easy healthy meal.
Ramen noodle oriental chicken salad is a favorite dinner salad recipe of mine. I like that it is not a bland salad. It has a lot of those great oriental flavors.
We even give you the perfect dressing for this chicken salad recipe. You can make this potluck recipe in no time, and it will not disappoint!
I love bringing this salad with me to many of the summer get-togethers since it is so easy to make and super delicious. Make sure to try it out for your next party or family gathering, the kids even love it since it has the fun ramen noodles in it!
Salads are delicious on their own but they are even better when you have the best things to pair it with! Try our fantastic Sheet Pan Garlic Breadsticks (give yourself a Olive Garden salad and breadsticks type of feel). This salad would also go great with our 10 Minute Healthy Chicken Caesar Salad Wraps, and a refreshing cup of Chick-Fil-A Copycat Watermelon Mint Lemonade!
Ingredients Needed For Our Ramen Noodle Oriental Chicken Salad Recipe:
- Vegetable oil
- Seasoned rice vinegar (You can get it HERE or at any local grocery store)
- Sugar
- Salt
- Pepper
- Boneless skinnless chicken breast (cooked and shredded)
- Cabbage (chopped)
- Green onions (finely chopped)
- Sunflower seeds
- Slivered almonds
- Top Ramen noodles (crushed into small pieces)
How To Make Our Ramen Noodle Oriental Chicken Salad Recipe:
To start making this amazing salad, grab a small mixing bowl and pour in the vegetable oil, rice vinegar, sugar, salt, and pepper.
Whisk everything together until it is well combined.
Then, cover the mixing bowl with saran wrap or press and seal wrap, and place it in the fridge until you are ready to serve the oriental salad.
Now, in a large mixing bowl, combine together the shredded chicken, chopped cabbage, and the sunflower seed. Once that is done, set it aside for a few minutes.
Next, in a medium size pan heat the vegetable oil over medium heat.
When the oil is hot, add in the Top Ramen noodles without the flavoring packet, and cook the noodles until they are slightly brown.
Then, add in the packet of slivered almonds to the cooked ramen noodles and continue stiring everything together until the almonds become golden brown.
Remove the noodles and almonds from heat and let it cool down.
Once the noodle mixture is cooled down, add it to the chicken and cabbage minxute, stirring everything together until they are well combined.
Then, when you are ready to serve the salad, toss the chicken salad together with the dressing in the fridge and serve it immediately.
TIP: Dress the salad last minute to avoid the salad from getting soggy.
Related Recipe: Love Chicken Salad?! Then you won’t want to miss this BBQ Chicken Salad Sandwich Recipe!
To Make This Chicken Salad Recipe You Will Need:
- Small mixing bowl
- Medium mixing bowl
- Medium pan
- Whisk
- Serving tongs
Healthier Alternative
While this recipe is generally pretty healthy, the ramen noodles are not the healthiest noodle option, but are super tasty! 😉
If you’d like to switch out the ramen noodles for something else, Mashed has a great list of healthy alternatives to ramen noodles that you can check out.
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Serves: 6 people
Ramen Noodle Oriental Chicken Salad Recipe
4.50 from 2 votes
This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Total Time 35 minutes mins
PrintPin
Ingredients
Dressing:
- ¾ cup vegetable oil
- 4½ Tablespoons seasoned rice vinegar
- 4½ Tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon pepper
Salad:
- 2-3 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 head cabbage chopped
- 1 bunch green onions chopped
- ¼ cup sunflower seeds
- 3 Tablespoons vegetable oil
- 2½ ounces slivered almonds
- 2 packages Top Ramen noodles crushed into small pieces)
Instructions
In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Notes
- Try using some sesame oil when sautéing the ramen and almonds, it gives it a little more of an oriental taste.
Nutrition
Calories: 653 kcal · Carbohydrates: 40 g · Protein: 19 g · Fat: 49 g · Saturated Fat: 31 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 1439 mg · Potassium: 628 mg · Fiber: 7 g · Sugar: 15 g · Vitamin A: 211 IU · Vitamin C: 57 mg · Calcium: 112 mg · Iron: 3 mg
Equipment
Small Mixing Bowl
Medium Mixing Bowl
Medium Pan
Whisk
Serving Tongs
Recipe Details
Course: Main Course, Salad
Cuisine: American
This ramen noodle salad recipe is proof that healthy and delicious can go hand in hand. It’s a vibrant and flavorful twist on the classic version. It’s packed with protein, fresh veggies, and a tangy Asian-inspired dressing that will tantalize your taste buds.
This isn’t just any ramen noodle oriental chicken salad; it’s a side dish for all seasons and can be enjoyed any time of year. The combination of protein-rich chicken, crunchy ramen noodles, and crisp veggies makes it incredibly satisfying, perfect for a light lunch or a quick and easy dinner. Plus, it’s light on prep time and big on flavor, making it a perfect solution for busy weeknights.
This salad holds up beautifully in the fridge; all the more reason to include it in your meal prep plans. It’s a great option for grab-and-go lunches or quick weekday meals too. Prepare a big batch, stash it in an airtight container, and refrigerate for up to 3 days.
This great recipe is also incredibly versatile. Feel free to experiment with different vegetables and proteins. You can even swap the ramen noodles for another crunchy topping like rice noodles. The possibilities are endless! But wait, there’s more! This recipe is not only delicious and easy, but it’s also a strong contender for the title of best salad ever. If it’s your first time making cold salads, this recipe is a fantastic starting point. A lot of people have found it super easy to follow.
For your convenience, we’ve included a recipe card below with the full ingredient list. Rest assured that this great side dish, with its wholesome ingredients and homemade salad dressing, ticks all the boxes.
Search our website for more easy recipes and bookmark them for future reference. Don’t forget to share your colorful salads with us on social media using #SixSistersStuff.
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Join The Discussion
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Melanie @ Carmel Moments says:
I can't believe I've never made a oriental salad yet. My family would devour this in a flash. Pinning!
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Penny Simone says:
Try adding 1 of the season packets and 1 tsp. of soy sauce to the dressing, it will add another level of taste
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Liz says:
Nice ramen salad. Thanks so much. Have a Great Week!
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Debbie T says:
I had this so many summers ago when I was still single and FELL. IN. LOVE. And then I got married. And then I had kids. And could I find the recipe? NOOOOO! So thank you for posting this. It's one of my all time favorite summer salads and something even my kids will enjoy!!!
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katie says:
We've made this for years and love it. Only real difference is we also add shredded carrots. Even the kids love it!
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Dianne Johnson says:
I'm a senior and sometimes have trouble standing for long periods of time. The last time I made a recipe that called for chopped cabbage, I bought a bag of slaw mix and chopped that. Much faster and easier for an old lady! Teehee!
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Jennifer says:
I made this for our company Halloween potluck and everyone loved it! Thank you.
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Janna says:
I've made a similar recipe (Fumi Salad) for years! Use 1 package of Oriental Ramen and mix it with the flavoring packet. Delicious.
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Diane Wilson says:
I make this salad with Napa cabbage. I toast Chicken flavored ramen noodles and almonds in a skillet with melted butter and the included packet of chicken flavoring. This is sooo yummy. It always gets eaten when I take it to picnics
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Mel says:
Huge disappointment not very flavorful and threw more than half of it out! I will have to keep looking for the one I love.
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Laura says:
What would you serve with this?
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Cyd says:
Here are a few ideas you could serve with this oriental chicken salad:Parmesan Knots - https://www.sixsistersstuff.com/2011/10/easy-parmesan-knots-recipe.htmlGrape Salad - https://www.sixsistersstuff.com/2014/12/grape-salad-recipe.htmlFresh veggies and Dill Dip - https://www.sixsistersstuff.com/2013/03/vegetable-dill-dip.html
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Lara says:
I want to make this for a crowd of people. How many servings is it?
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Cyd says:
It will feed about 6-8 people. It just depends on how big of servings they take.
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Julie says:
My all time favorite salad recipe!
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Amber says:
One recipe said to slightly cook my noodles then drain ? & add celery.. Any suggestions? Also do i just dump my seasoning into the skillit w/ the noodles & veg. oil. Or add to the whole mix?
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Cyd says:
We didn't use the Ramen seasoning that comes with the noodles.
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Jacy says:
I made this yesterday and was disappointed in the dressing. It was very bland and I had even added one the seasoning packets, as suggested by others.I will search for another dressing with more flavor.
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Courtney says:
How many calories?
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Patti Whitcher says:
You could add a teaspoon or two of toasted sesame oil.
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Sandy says:
Quick question -- the recipe says to use slivered almonds, but the pictures show sliced almonds. Should it be one or the other, or will both work?
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Momma Cyd says:
Either one will work great. Sometimes we just use whatever we have on hand.
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Eden says:
I love this recipe! Has anyone tried adding mandarin oranges or ... pineapple? I feel like I want a burst of flavor. Maybe crunchy chow mein noodles?
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Deb K says:
You have to add the season packet from the ramen and a few drops of sesame seed oil to the dressing. I’ve been making this for years and can’t imagine how it would taste without those ingredients!!
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Carrie says:
The only thing I would do different when making this recipe is to pour the dressing on after adding the cabbage and then just before serving add the toasted ramen noodles and toss then serve.
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Juliana says:
I have been eating this for years. Its a classic in our house
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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