Home 10 ingredients or less Ramen Noodle Chicken Salad

Ramen Noodle Chicken Salad

by Laura

I have had salads before with ramen noodles, but they have been left uncooked. Sometimes they are even toasted in butter. Either way they are used more as a topping instead of a base for the salad.

Most of the time my family looks at ramen noodles as a quick inexpensive lunch, especially my college kids. However, they make a great beginning for a cold salad.

This Ramen Noodle Chicken Salad recipe uses cooked ramen noodles as the base of the salad. The noodles get coated in a tasty homemade dressing. The salad also includes chicken, coleslaw mix, green onion, and almonds.

This recipe is last one to end the week of salad recipes. I hope you have some fun new salad recipes to try out this summer. Use them as a main dish or a side at your next summer bbq!

Ramen Noodle Chicken Salad | realmomkitchen.com

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Ramen Noodle Chicken Salad


  • 4 packages ramen
  • 1/2 cup canola oil
  • 2 tsp sesame oil
  • 1/4 cup rice vinegar
  • 1/2 tsp salt
  • 1/4 tsp crushed red peppers
  • 1/4 cup honey
  • 2 cups diced cooked chicken
  • 1 bunch scallions, finely sliced (greens only)
  • 1 bag coleslaw mix (with carrots and red cabbage)
  • 1/3 cup sliced almonds, toasted


  1. Discard the spice packets from the ramen noodles. Cook ramen a minute less than the instructions.
  2. While the ramen, in a bowl, add canola oil, sesame oil, rice vinegar, salt, honey. Whisk together until combined.
  3. Reserve 1/4 cup of the dressing and toss the noodles with the rest of the dressing while hot.
  4. Add in the remaining ingredients including the reserved dressing and toss well. Chill and serve.
  • Category: Salad
  • Cuisine: Asian, American
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Recipe adapted from Dinner Then Dessert.

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