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If you love big crunch and even bigger flavor, this Ramen Noodle Chicken Salad will have you going back for seconds (and probably thirds). Think: tender shredded chicken tossed with crisp cabbage, juicy mandarin oranges, toasty almonds, and irresistibly-crunchy ramen noodles all tossed in a bright, zippy Asian-inspired citrus dressing that clings to every bite. This ramen noodle and Chinese chicken situation isn’t just another salad—it’s a full-on flavor experience. And, it comes together in mere minutes.

“This is a delicious crowd pleaser! And to top it off, it’s easy! Thanks for sharing!”

– Adriano
Overhead photo of Chinese chicken ramen noodle salad with Asian-inspired citrus dressing in a large white bowl.

Update: This recipe was originally published in January 2019. I made edits to the article below to include more information about this Chinese salad recipe with ramen noodles. 

Hi, friends! If you’ve been looking for a salad that’s equal parts crisp, colorful, and deliciously satisfying, meet the recipe you’ll make on repeat:

Table of Contents

About this Chinese ramen chicken salad

This Chinese chicken salad with ramen noodles is the crunchiest, most flavor-packed salad in all the land!

Imagine digging your fork into a bold bowl where tender shredded chicken mingles with crisp cabbage, crunchy golden ramen noodles, juicy mandarin oranges, and toasted slivered almonds—all tossed and tangled up in a bright, citrusy, orange-kissed dressing that clings to everything. Every forkful hits the perfect balance of fresh, crispy, savory, sweet, and tangy—all at once.

This recipe is everything you could want in a good chicken ramen salad—bold flavors, big textures, and pantry‑friendly ingredients that come together in minutes. And this Chinese chicken salad fits seamlessly into everything, whether you serve it for casual weeknight dinners paired with grilled meats or pack into lunches and picnic baskets, it’s perfect anytime you want something crunchy, colorful, and endlessly delicious. 

Why you’ll love this recipe

TL; DR? Get the gist on this Chinese ramen salad below:

  • Crunch Factor for Texture Heaven. Crunchy ramen noodles, crisp cabbage, toasted almonds, tender chicken, and juicy mandarin oranges collide for a can’t-stop-eating-this type of bite.
  • Deliciously Balanced Flavors. Sweet honey meets tangy vinegar, citrusy orange, salty soy sauce, and nutty sesame oil make every bite of this salad light, yet incredibly flavorful.
  • Pantry-Friendly Ingredients. If you’ve got a well stocked pantry, chances are pretty great that you already have most the ingredients in your cabinet.
  • Quick and Easy to Make. Minimal cooking, maximum flavor. Just toast, toss, and enjoy.
  • Customizable and Crowd-Pleasing. Swap veggies, switch up the protein, add fresh fruit, adjust the dressing or change the dressing entirely. This Chinese chicken salad with ramen noodles is a potluck legend for a reason—everyone loves it.

If you love noodle salads, check out these delicious recipes next: Tuna Salad with Pasta, Bacon Pasta Salad, and Greek Orzo Pasta Salad Recipe.

Overhead photo of toasted dry ramen noodles on a parchment-lined baking sheet.

Ingredients for Chinese chicken salad with ramen noodles

As promised, you’ll just need easy-to-find ingredients for this ramen noodle chicken salad:

  • Cooked Chicken. Whatever cooked chicken you prefer. Use rotisserie chicken for convenience, grilled for charred flavor, or poached chicken for a lighter option.
  • Top Ramen Noodles. The star ingredient in this Chinese salad lends delicious crunch. You just need the dry noodles—discard the seasoning packet.
  • Coleslaw Mix. I like to use a mix of red cabbage and carrots for sweetness and vibrant color, but use what you love. 
  • Mandarin Oranges. Lends pops of juicy, citrusy flavor.
  • Seedless Cucumber. Provide a refreshing flavor and mild sweetness.
  • Scallions. Give a mild onion flavor without overpowering any of the other ingredients.
  • Slivered Almonds. Lend a nutty crunch that beautifully complements the ramen. Swap: Cashews work too!
  • Sesame Seeds. Boost flavor and lend a subtle toasty aroma. Swap: Sesame seeds are delicious here as well.
  • Kosher Salt and Ground Black Pepper. Essential for enhancing all the delicious flavors.

For the salad dressing

  • Whole Orange. Both the fresh juice and zest lend a tangy-citrusy punch.
  • Rice Vinegar. Lends tang and brightness. Swap: Apple cider vinegar.
  • Low Sodium Soy Sauce. Brings a savory, umami depth of flavor. Swap: Tamari if you need a gluten-free option.
  • Honey. A touch of sweetness balances out the tart citrus.
  • Toasted Sesame Oil. Just a splash lends big nutty flavor and aroma.
  • Garlic Powder and Ground Garlic. For a hint of aromatic flavor and warmth.
  • Kewpie Mayonnaise. This rich, creamy Japanese mayonnaise lends amore tangy, savory, umami flavor than regular American mayonnaise. 
  • Vegetable Oil. Forms the natural base for the vinaigrette to flavor the chicken. 

Recipe variations

  • Spicy Chicken Salad. Add crushed red pepper flakes to the dressing, drizzle the salad with sriracha, or dollop on some chili crisps for a little heat.
  • Protein Swap. Nix the chicken and use grilled shrimp, roasted salmon, or grilled steak.
  • Tropical Flaire. Add diced mangos and pineapple chunks to the salad. And swap out the vinegar for lime juice in the dressing.
  • Make it Vegetarian. Swap out the chicken and use honey roasted chickpeas or crispy tofu.
  • Veggie Overload. Toss in your favorite vegetables, think: edamame, bell peppers, snow peas, and/or broccoli for bulk.
  • Low-Carb Twist. Skip the ramen and use chopped roasted peanuts and/or cashews for a little crunch.
Overhead action photo of creamy citrus dressing being poured over oriental salad with crunchy ramen and chicken in a large mixing bowl.

Professional Chef expert tips for perfect results every time

  • Toast your Ramen and Almonds. A quick little jaunt in the oven and skillet greatly enhances their flavor and crunch factor. Don’t skip this step! 
  • Chop Everything Evenly. Uniform, small pieces = better texture and flavor in every bite.
  • Toss Chicken with Vinaigrette. Cooked chicken is quite bland on its own. Be sure to shred or dice the chicken and toss it with the citrusy vinaigrette before adding the remaining salad ingredients.
  • Balance Dressing, Let it Chill. After adding the mayo to the dressing, taste it and tweak it to suit your preferences. Add more vinegar for tang, honey for sweetness, soy for depth, and salt for overall flavor. Then let it sit in the fridge for at least 10 minutes so the flavors can meld and deepen.
  • Reserve Some Crunch for Topping. Set aside some of the toasted ramen and nuts to use as a topping before serving for maximum crispy-crunch.
  • Toss and Dress Just Before Serving. To ensure the noodles stay golden and crisp instead of sad and soggy.
  • Add Texture Before Serving. Sprinkle the roasted ramen and toasted nuts over the top of the Chinese chicken salad right before serving for maximum crunch.
Close-up photo of Chinese chicken salad with ramen, mandarin oranges, cabbage, and fresh herbs.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What’s the best chicken to use?

Truthfully, that depends upon your preferences. I personally love to use rotisserie chicken here as it’s the most convenient and very flavorful. However, any type of cooked chicken—grilled, baked, pan-seared, etc.—will work beautifully here.

Can I use cabbage instead of a pre-shredded coleslaw mix?

Absolutely. I like to use a coleslaw mix because it’s a great time saver that still delivers a colorful, crunchy mix. But you can absolutely use purple or green cabbage, just be sure to slice it as thin as possible. 

Do I have to cook the ramen noodles?

No, you never “have” to do anything! However, I do highly recommend toasting the noodles in the oven for extra flavor.  

Will the ramen stay crunchy?

Once dressed, the toasted ramen noodles should stay crunchy in the salad for a couple of hours. After that, the noodles will soften but still taste great. But, for leftovers, be sure to store the ramen separately and then just add them fresh to the salad before serving.

Can I use the ramen seasoning packet?

Sure, but use it sparingly as it’s quite salty! Try adding a tiny bit to the dressing to see if you like it. 

Can I make this oriental salad gluten‑free?

For sure. To make this salad recipe gluten‑free, be sure to use a gluten-free brand of ramen and use tamari instead of soy sauce.

Is this salad good for meal prep?

Yes, as long as you store the crunchy toppings and dressing in their own separate containers.

Can I make chicken ramen salad ahead of time?

You sure can. Just prep all the salad components and store them separately. Then combine, dress, and add the ramen just before serving to keep it crunchy. 

Overhead action photo of chopsticks picking up Chinese chicken salad with ramen noodles from a salad bowl.

Serving ramen noodle chinese chicken salad

  • Start with Asian-Inspired Appetizer. Serve alongside golden spring rolls, plump summer rolls, or dumplings for a restaurant-inspired spread.
  • Make it a Classic Meal. Pair with juicy grilled chicken, sticky chicken wings, tender steak, or flaky salmon for a satisfying main course. 
  • Serve as a Chinese Side Dish. Dish it up alongside your favorite Chinese main, such as orange beef, pepper steak and onions, salt and pepper shrimp, or black pepper chicken.
  • Take it on the Go. Bring to potlucks, picnics, or family gatherings—it holds up wonderfully, staying crisp and flavorful even after traveling. 

Unique serving suggestions

  • Add a Hand-Held Twist. Spoon the ramen salad into crisp lettuce wraps for a refreshing and light twist.
  • Amp Up the Crunch. Sprinkle crispy wonton strips over the top for an extra layer of crunchy texture.
  • Mason Jar Serving. Serve it in picnic-style mason jars for charming, individual portions.
  • Fusion Bowl Style. Add the Chinese ramen chicken salad to a base of fluffy rice, nutty quinoa, or hearty farro and tuck peanut brussels sprouts on the side for a fusion twist.

Storing leftovers

  • Refrigerator Storage: Store any leftover Chinese ramen salad (without dressing or ramen noodle topping) in an airtight container for up to 3 days in the fridge.
    • Store toasted ramen and almonds in an airtight container at room temperature for up to 1 week.
    • Store dressing in a separate airtight container in the fridge for up to 5 days.
  • Freezing Instructions: Unfortunately, freezing isn’t recommended as the cabbage and ramen lose their delicious crisp texture during thawing.
  • Reheating Instructions: There’s no reheating necessary. Enjoy the salad chilled or at room temperature for the best experience.
Close-up photo of crunchy ramen noodles, diced chicken, shredded cabbage, and mandarin oranges in a salad.

This Chinese chicken salad with ramen noodles checks every single box: crunchy, colorful, fresh, flavorful, super easy, and endlessly customizable too. One bite, and it’s officially in your weekly meal rotation. 

I hope you give it a try! But don’t forget to come back and let me know how it went over in the comments section below. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More Asian salad recipes with noodles!

Overhead photo of chinese ramen chicken salad with mandarin oranges and citrus dressing in a large white bowl.

Chinese Chicken Salad with Ramen Noodles

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 6 servings
Print Recipe Pin Recipe
If you love big crunch and even bigger flavor, this Ramen Noodle Chicken Salad will have you going back for seconds (and probably thirds). Think: tender shredded chicken tossed with crisp cabbage, juicy mandarin oranges, toasty almonds, and irresistibly-crunchy ramen noodles all tossed in a bright, zippy Asian-inspired citrus dressing that clings to every bite. This ramen noodle and Chinese chicken situation isn't just another salad—it’s a full-on flavor experience. And, it comes together in mere minutes.

Equipment

  • 1 Large Baking Sheet – for toasting the ramen
  • 1 2-Cup Glass Measure or Jar – for the dressing
  • 1 Large Mixing Bowl – for tossing the salad

Ingredients 

  • 2 packages Dry Instant Ramen Noodles – flavor packets discarded; noodles broken into bite-size pieces
  • 2 TBS Toasted Sesame Oil
  • 1 pound Cooked Chicken – chopped or shredded
  • 1 16-ounce Bag Coleslaw Mix – (with carrots) (SEE NOTES)
  • 1 11-ounce can Mandarin Orange Segments – drained
  • ½ whole Seedless Cucumber – diced
  • 6 whole Green Onions – thinly sliced; white/light green and dark parts separated; DIVIDED
  • 1/3 Cup Toasted Sliced Almonds – substitute: peanuts or cashews
  • 2 TBS EACH: Fresh Cilantro and Thai Basil – chopped
  • 2 TBS Toasted Sesame Seeds
  • To taste Kosher Salt and Ground Black Pepper

For the Citrus Dressing

Instructions

  • Toast Ramen Noodles in Oven: Arrange oven rack to the center position and preheat the oven to 350-degrees Fahrenheit.
    Line a large baking sheet with aluminum foil and dump the broken ramen noodles into the center of the pan. Drizzle with the sesame oil and then season lightly with salt and pepper.
    Use your hands to toss the noodles to coat in the oil, then arrange the ramen in a single layer on the baking sheet.
    Place into the preheated oven and bake for 11-12 minutes, or until golden and crispy.
    Remove the pan from the oven, place on a wire rack, and let the noodles cool.
  • Meanwhile, Make the Dressing: Finely dice 2 tablespoons of the white/light green scallions and add them to a glass measure, resalable jar, or medium bowl.
    Then, add the orange juice, orange zest, vinegar, honey, soy sauce, sesame oil, garlic powder, and ground ginger. Season with a scant ½ tsp kosher salt and a pinch of black pepper.
    Next, grab a whisk or seal the jar and stir or shake until fully combined and emulsified.
    Remove 3 TBS of the dressing mixture, add it to a large bowl, whisk in the vegetable oil and then set the bowl aside (you’ll add the chicken to this bowl).
    Next, add the kewpie mayonnaise to the remaining dressing and use a whisk to stir and emulsify the dressing. Grab a spoon, give the dressing a try, and adjust it to suit your tastebuds. Then, set the creamy dressing aside in the fridge.
  • Toss Chicken with Reserved Vinaigrette: Add the chicken to the large mixing bowl with the orange juice and oil. Grab a spoon and toss the chicken until it’s well coated in the mixture.
  • Assemble the Salad: To the mixing bowl with the dressed chicken, add the slaw, mandarin oranges, cucumber, all the remaining green onions, half the ramen, half the nuts, half the fresh herbs, and half the sesame seeds. Season with a couple pinches of salt and pepper.
    Grab two spoons and toss the ingredients until well combined.
  • Dress the Salad: Just before serving, drizzle half the creamy dressing over the Chinese chicken salad. Then toss the ingredients well until everything is well coated.
  • Serve Chinese Ramen Chicken Salad: Garnish the top of the salad with the remaining crunchy ramen, nuts, fresh herbs, and sesame seeds. Serve immediately with the remaining dressing on the side and enjoy!

Notes

  • Coleslaw: I like to use a bag of coleslaw with a mix of purple/red cabbage and carrots for color and flavor to save time, but use what you love or feel free swap in a thinly slice head of cabbage.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 438kcal    Carbohydrates: 27g    Protein: 28g    Fat: 23g    Saturated Fat: 5g    Polyunsaturated Fat: 6g    Monounsaturated Fat: 8g    Trans Fat: 0.03g    Cholesterol: 67mg    Sodium: 817mg    Potassium: 312mg    Fiber: 2g    Sugar: 6g    Vitamin A: 32IU    Vitamin C: 1mg    Calcium: 61mg    Iron: 3mg
Course: Salad
Cuisine: Chinese

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