Guys, I’ve been craving this crisp and crunchy asian ramen salad for months now! It’s one that my mom made when we were growing up and I’ve always been a huge fan of it! Of course I added a few extra ingredients to add some more bulk to it but I think they all blended together beautifully!
What I love the most about this salad is the texture! There’s so much crunch in every bite! You’ve got crisp cabbage, romaine, carrots and green onions along with toasty ramen, almonds, sesame seeds, and wonton strips. Add a bit of grilled chicken and it’s complete!
Once you’ve got the vegetables sliced and diced, the toppings toasted and the chicken grilled, all that’s left to do is whisk up the homemade vinaigrette. Now if you’re OCD you can totally do it in a blender so that it’s less likely to separate, but if you’re planning on using it immediately it’s really not an issue. Once you’ve tossed everything together enjoy immediately! It’s a huge salad, probably best for dinner or small gathering! Leftovers are just as good, although the ramen and the wontons get a little soggy if you choose to add all of the dressing at once. Although that’s never stopped me from eating it 1, 2 or even 3 days later 🙂
If you’re in a rush you can totally used packaged salad and coleslaw mixture for the base and pre-cooked chicken. But if you have a bit of time to chop, slice and dice, I’d highly suggest using fresh ingredients! Because this salad should taste as good as it looks! Next time you’re in the mood for a crisp and crunchy flavor-packed salad, you’ve gotta give this one a try- you won’t regret it!
Asian Ramen Salad with Chicken Recipe
Ingredients
- 2 (3) oz packages of ramen noodles - crumbled (no seasoning packet)
- 1/2 cup thinly sliced almonds
- 2 tablespoons sesame seeds
- 1 1/2 cup fried wonton strips
- 1 head romaine - chopped
- 1/2 green cabbage - chopped
- 1/2 purple cabbage - chopped
- 1 carrot - julienned
- 4 small green onions - sliced
- 1 chicken breast - cooked and sliced
Vinaigrette
- 1/2 cup vegetable or canola oil
- 1/4 cup honey or agave
- 1/3 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Spread the crumbled ramen noodles, sliced almonds, and sesame seeds on a baking sheet. Place in the oven and bake for 5–7 minutes, or until the mixture is slightly toasted and golden brown. Remove and toss with the wontons. Set aside.
- In a large bowl, combine and toss the romaine, cabbages, carrot, and green onion. Add the chicken and top with the ramen/almond/sesame/wonton mixture.
- Whisk together the ingredients for the vinaigrette, or use a blender to combine. Pour over the salad and serve immediately.
NOTES
Nutrition
-Recipe source: adapted from a Life Made Simple family recipe
I made this today but I cheated becausie I had a bagof trader joes orange chicken I used a bag of coleslaw green onions and chopped celery I toastd the ramen and put the chicken in oven I let the sauce that comes with the chicken thaw out I put the sauce in bottom of quart mason jar then the coleslaw green onion celery then the chicken and topped it with thie ramen noodles I could not quit eating it because it was so good and I really didnt have to do much iwas going to put fresh sliced pineapple in it but forgot it
Ooh I think I’ve had a similar salad at some pot lucks but never as fancy and yours looks even more delicious. Can’t wait to try this recipe!
Thanks Aimee!