Oriental Chicken Salad Recipe With Ramen Noodles: Crunchy Cabbage and Almond Delight

This vibrant salad brings together crisp cabbage, tender chicken, and crunchy ramen noodles in a way that’s anything but ordinary. The secret lies in the perfect balance of textures and flavors, creating a dish that’s as satisfying as it is refreshing.

What makes this creation special is its ability to transform simple ingredients into something extraordinary. The ramen noodles add unexpected crunch, while the almonds contribute a nutty depth that complements the savory chicken perfectly.

You’ll love how the tangy dressing ties everything together, coating each ingredient without overpowering it. The result is a salad that’s hearty enough for a main course yet light enough for a side dish.

Ideal for potlucks or meal prep, this recipe delivers consistent results every time. Here’s how to make it.

Ingredients for Oriental Chicken Salad Recipe with Ramen Noodles

Cabbage, chicken, and ramen noodles create this vibrant, crunchy, and nutty salad delight.

The ramen noodles are non-negotiable here. Any brand works, but discard the seasoning packets—they’re loaded with sodium. For the chicken, rotisserie chicken from Costco or your local grocery store saves time. Cabbage should be fresh and crisp—look for firm heads without wilted outer leaves. The almonds need to be toasted just until fragrant, not burnt.

No green cabbage? Napa or red cabbage add nice color variation. Out of almonds? Pecans or cashews work well too. For a gluten-free version, swap ramen for rice noodles. The dressing can handle substitutions—rice vinegar for white vinegar, or tamari for soy sauce. Don’t have sesame oil? A neutral oil works, but you’ll lose that signature nutty depth.

This salad keeps 3-4 days in the fridge (the noodles soften over time). Store dressing separately until ready to serve for maximum crunch. Best made fresh but holds up reasonably well for potlucks.

Step-by-Step Instructions for Oriental Chicken Salad With Ramen Noodles

This method ensures every element stays crisp and flavorful without sogginess.

Step 1: Cook and Shred the Chicken

Poach the 1.5 lb boneless skinless chicken breast in simmering water for 15-18 minutes until the internal temperature reaches 165°F and the meat is no longer pink inside. I use a meat thermometer to check—this guarantees perfectly cooked chicken every time.

Remove the chicken from the water and let it rest for 5 minutes before shredding. Use two forks to pull the meat apart into thin, even strips. This method creates the ideal texture that absorbs the dressing beautifully while keeping each bite tender.

Step 2: Toast Almonds and Fry Noodles

In a dry skillet over medium heat, toast the 0.5 cup sliced almonds for 3-4 minutes, stirring constantly, until they turn light golden brown and become fragrant. Watch them closely—they burn quickly. Transfer to a plate and set aside to cool.

In the same skillet, heat the 0.5 cup vegetable oil over medium-high heat. Break the 2 packages ramen noodles (discarding seasoning packets) into small pieces and fry in batches for 1-2 minutes until deep golden brown and crispy. Drain on paper towels.

Step 3: Prepare the Cabbage and Green Onions

Thinly shred the 4 cups green cabbage using a sharp knife or mandoline for even, fine strips. This creates the perfect crunchy base for your salad. Place the shredded cabbage in a large bowl.

Thinly slice the 0.5 cup green onions and add them to the bowl with the cabbage. These add a fresh, slightly sharp contrast to the rich, savory elements of the dish.

Step 4: Whisk Together the Dressing

In a medium bowl, combine the 0.33 cup sugar, 0.5 cup white vinegar, 0.25 cup soy sauce, 2 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Whisk vigorously for 30 seconds until the sugar fully dissolves and the mixture is smooth.

Taste and adjust seasoning if needed—the dressing should be tangy, slightly sweet, and balanced with a touch of saltiness. This is the flavor foundation that ties everything together.

Step 5: Assemble and Serve

Add the shredded chicken, toasted almonds, and fried ramen noodles to the bowl with the cabbage and green onions. Pour the dressing over and toss gently but thoroughly to ensure every component is evenly coated.

Let the salad sit for 15 minutes before serving to allow the flavors to meld. The cabbage will soften slightly while maintaining its crunch, and the noodles will stay crisp if served promptly. This dish is best enjoyed fresh.

Essential Equipment for This Recipe

Large Mixing Bowl

A 5-quart stainless steel mixing bowl gives you plenty of room to toss all ingredients without spilling. I prefer Cuisinox—it’s durable and the perfect size for this recipe. The wide base makes mixing the cabbage and noodles effortless.

Sharp Chef’s Knife

For shredding cabbage and slicing green onions, a 8-inch chef’s knife is essential. I use my Wüsthof Classic—it glides through cabbage with minimal effort. Keep it sharp for clean cuts that preserve texture.

Mandoline Slicer

If you want perfectly even cabbage shreds, a mandoline slicer is a game-changer. The OXO Good Grips model has safety features I appreciate. It creates consistent, thin strips that crisp up beautifully.

Deep Skillet

A 12-inch deep skillet with high sides prevents oil splatter when frying ramen noodles. My Calphalon nonstick handles the high heat needed for crispy results. The depth also helps with toasting almonds evenly.

Whisk

For emulsifying the dressing, a balloon whisk works best to dissolve the sugar completely. I keep a 10-inch silicone whisk from Le Creuset in my drawer—it won’t scratch your bowls. 💡

Slotted Spoon

When frying ramen pieces, a stainless steel slotted spoon lets you remove them while leaving oil behind. Look for one with a long handle to protect your hands. This keeps your noodles crisp without excess grease.

Frequently Asked Questions