Asian Ramen Salad with Chicken

Total Time
Prep 15 mins
Cook 10 mins

A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

Ingredients Nutrition


  1. Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
  2. Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
  3. Allow them to cool.
  4. In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
  5. Whisk together dressing ingredients and toss with the salad.
  6. Serve at once or chill briefly before serving.


Most Helpful

WONDERFUL! Received well by all. I used boiled chx thighs since that's what I had on hand. I prefer the breasts so next time....Also added mandarin oranges.TY

Shabby Sign Shoppe May 16, 2010

I have made this recipe many times and didn't realize that I never posted a review!! For personal taste I have made a few adjusments; I add mushrooms and bamboo shoots instead of carrots and water chestnuts. I plan on making this again soon, since we have fresh cabbage from our garden. Thanks for the great recipe!!

LuvsTheSun August 02, 2007

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