Oriental Chicken Salad with Crunchy Ramen Noodles

Recipe by -Tulip-
READY IN: 25mins


  • 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 3/4 cup canola oil
  • 4 12
  • 4 12
    tablespoons sugar
  • 2
    teaspoons salt
  • 1
    teaspoon pepper


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


“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!”