Ramen Noodle Salad

If you’re looking for a crowd-pleasing, flavor-packed side dish with minimal effort, this Ramen Noodle Salad is your new go-to. It’s a colorful, crunchy, and refreshing salad that’s perfect for potlucks, BBQs, or a light lunch.

I first tasted this dish at a summer cookout hosted by a neighbor, and I couldn’t believe something made with instant noodles could be so delicious.

Ever since then, I’ve been making my own version and tweaking the ingredients to get just the right balance of crunch, flavor, and freshness.

Adding shredded rotisserie chicken was a game changer — it turned a simple side into a hearty, satisfying main dish.

It’s always the first thing gone at parties — even picky eaters love it.

Whether you’re prepping for a picnic or just want to jazz up a weeknight dinner, this salad delivers flavor with ease.

Why you’ll love this

1. Incredibly easy to make – Uses pantry staples and takes just minutes to prep.
2. Addictive crunch – Toasted ramen noodles and almonds give this salad amazing texture.
3. Protein-packed – Rotisserie chicken turns this side dish into a full, satisfying meal.
4. Perfect for gatherings – Stays crunchy for hours and feeds a crowd!

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Cuisines: American, Asian-inspired
Servings: 6
Estimated Cost: $8–$10

Equipment:

• Large mixing bowl
• Small saucepan
• Wooden spoon or spatula
• Knife & chopping board

Ingredients

• 1 package (3 oz) instant ramen noodles (discard seasoning packet)
• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1 1/2 to 2 cups shredded rotisserie chicken (skin removed)
• 1/2 cup sliced almonds
• 2 tablespoons sesame seeds
• 1/4 cup neutral oil (like vegetable or canola)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• Salt & pepper to taste

Step-by-Step Instructions

1. Toast the noodles & nuts: Crush the ramen noodles into small pieces. In a dry skillet over medium heat, toast the noodles, almonds, and sesame seeds together until golden and fragrant, about 4–5 minutes. Stir frequently to prevent burning. Let cool.
2. Make the dressing: In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper until well combined. Taste and adjust as needed.
3. Mix the salad: In a large bowl, combine cabbage, carrots, green onions, and shredded rotisserie chicken.
4. Toss & serve: Add the toasted noodle mixture and dressing to the bowl. Toss everything together until evenly coated. Serve immediately for maximum crunch or refrigerate for 10–15 minutes if you prefer it chilled.

Nutrition Facts

(Per serving, based on 6 servings)

• Calories: ~340
• Carbs: 21g
• Protein: 18g
• Fat: 20g
• Fiber: 3g
• Sugar: 6g
• Sodium: 400mg

Tips for Success

1. Use rotisserie chicken for convenience – It’s flavorful, tender, and saves time.
2. Toast low and slow – Keep heat medium-low when toasting the ramen to avoid burning.
3. Chop veggies finely – Thin shreds help the flavors combine better.
4. Dress just before serving – This keeps the noodles crunchy for longer.

Print Pin

Ramen Noodle Salad

If you’re looking for a crowd-pleasing, flavor-packed side dish with minimal effort, this Ramen Noodle Salad is your new go-to. It’s a colorful, crunchy, and refreshing salad that’s perfect for potlucks, BBQs, or a light lunch.

Course Salad

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 340kcal

Cost $8–$10

Ingredients

• 1 package (3 oz) instant ramen noodles (discard seasoning packet)
• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• ½ cup sliced green onions
• 1 ½ to 2 cups shredded rotisserie chicken skin removed
• ½ cup sliced almonds
• 2 tablespoons sesame seeds
• ¼ cup neutral oil like vegetable or canola
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• Salt & pepper to taste

Instructions

• Toast the noodles & nuts: Crush the ramen noodles into small pieces. In a dry skillet over medium heat, toast the noodles, almonds, and sesame seeds together until golden and fragrant, about 4–5 minutes. Stir frequently to prevent burning. Let cool.
• Make the dressing: In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper until well combined. Taste and adjust as needed.
• Mix the salad: In a large bowl, combine cabbage, carrots, green onions, and shredded rotisserie chicken.
• Toss & serve: Add the toasted noodle mixture and dressing to the bowl. Toss everything together until evenly coated. Serve immediately for maximum crunch or refrigerate for 10–15 minutes if you prefer it chilled.

Notes

1. Use rotisserie chicken for convenience – It’s flavorful, tender, and saves time.
2. Toast low and slow – Keep heat medium-low when toasting the ramen to avoid burning.
3. Chop veggies finely – Thin shreds help the flavors combine better.
4. Dress just before serving – This keeps the noodles crunchy for longer.

Common Questions

Can I use any kind of chicken?
Yes! Grilled, baked, or leftover chicken breast works just as well if you don’t have rotisserie chicken.

Can I make this ahead of time?
You can prep the components in advance and store them separately. Mix just before serving to keep everything crisp.

Can I use flavored ramen noodles?
You’ll want to discard the seasoning packet, as this recipe uses its own fresh and flavorful dressing.

What if I’m vegetarian?
Just leave out the chicken and maybe add chickpeas or edamame for protein instead.

Thanks for visiting!

I hope you love this Chicken Ramen Noodle Salad as much as my family and friends do.

It’s easy, delicious, and perfect for sharing.

Happy cooking!