Oriental Chicken Salad with Crunchy Ramen Noodles

Total Time
Prep 20 mins
Cook 5 mins

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Ingredients Nutrition

  • 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
  • 1 head cabbage, shredded or chopped
  • 1 bunch green onion, finely chopped (or to taste)
  • 2 (2 1/2 ounce) packages slivered almonds
  • 3 tablespoons sunflower seeds
  • 2 packages Top Ramen noodles or 2 packages other ramen-type soup
  • 3 tablespoons oil
  • Dressing

  • 34 cup vegetable oil or 34 cup canola oil
  • 4 12 tablespoons seasoned rice vinegar
  • 4 12 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper


  1. Prepare dressing and set aside.
  2. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  3. Once noodles have begun to slightly brown, add slivered almonds.
  4. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  5. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  6. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  7. Add the ramen/almond mixture and stir well.
  8. Add dressing and stir to coat.
  9. I generally prepare the dressing right before serving.
  10. If it sits in the refrigerator too long, it gets very thick and won't remix well.
  11. Also, this amount of dressing is just the right amount to give the salad a good coating.
  12. If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  13. If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.


Most Helpful

I've made this 3 times so far. It's easy to make and tastes good. I skipped sunflower seeds but it was still good.

mikaboots November 27, 2010

SOOOOO good and easy. I have been making it once a week since I found the recipe and everyone who tries it wants a copy. I leave out the chicken entirely- it doesn't need it. Yummy on it's own! Thanks for posting.

naptime4julie October 27, 2003

This was sooo good! I've made it twice now, each time using 3 oven-roasted chicken breasts (which was a lot of chicken). The almonds and ramen noodles really give this salad a great taste! I've tried it both with and without extra dressing and prefer this salad with a single batch of dressing. It's just the right amount to be able to taste it but not enough to leave a big puddle of dressing at the bottom of the bowl. The dressing is nice and sweet and tastes yummy! This is a definite keeper! Thanks for posting!

*doggiebreath* April 17, 2003

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