Name: Chicken Ramen Noodle Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups cooked chicken (shredded or chopped); 1 14-ounce bag coleslaw mix; 2 packs ramen noodles (crushed (seasoning packets discarded)); ½ cup sliced almonds; ½ cup sliced green onions; ⅓ cup vegetable oil; ¼ cup soy sauce; ¼ cup sugar; 2 tablespoons rice vinegar; 1 teaspoon sesame oil

There are certain recipes that just feel like summer to me, and this Chicken Ramen Noodle Salad is right at the top of that list. It is the kind of dish that shows up at backyard barbecues, sits proudly on picnic tables next to burgers and grilled corn, and somehow always disappears before anything else. I have made this more times than I can count, usually while the kids are running around outside and I am trying to sneak in a little kitchen time before everyone comes back in asking what is ready to eat.

I remember the first time I threw this together. It was one of those evenings where I needed something fast, something filling, and something that did not require turning on the oven for long. I had some leftover chicken in the fridge, a bag of coleslaw mix that needed using, and a couple packs of ramen noodles sitting in the pantry. What started as a bit of a clean out the fridge moment turned into one of those recipes that sticks with you.

What I love most about this salad is how it balances everything so well. You have the tender chicken, the crisp cabbage, the crunch from the noodles and almonds, and then that dressing ties it all together with just the right mix of sweet and savory. It is simple, but it feels like something special. The kind of dish you bring to a gathering and someone quietly asks you for the recipe before they leave.

These days, this salad is part of our regular rotation. I make it for quick weekday lunches, for family get togethers, and even just for those nights when I want something fresh but still satisfying. It is one of those recipes that makes you look like you put in more effort than you actually did, and I am always happy to take that win.

What Is Chicken Ramen Noodle Salad?

Chicken Ramen Noodle Salad is a cold, crunchy salad made with shredded chicken, coleslaw mix, crushed ramen noodles, and a sweet sesame dressing. It combines textures and flavors in a way that makes every bite interesting, from crisp vegetables to tender chicken and lightly softened noodles.

Why You’ll Love This Recipe

Quick and easy: This salad comes together in about 15 minutes, making it perfect for busy days when you still want something homemade.
Big flavor payoff: The sweet and savory dressing gives every bite a bold, satisfying taste without complicated ingredients.
Great for make ahead: You can prep it in advance and let the flavors develop, which makes it ideal for gatherings.
Family friendly: The mild flavors and crunchy texture make it a hit with both kids and adults.
Versatile: You can easily swap ingredients or add extras to make it your own.

Delicious creamy chicken salad with nuts, vegetables, and herbs in a white bowl.

When to Serve This Recipe

Weeknight dinners: It is quick to throw together and fills everyone up without much fuss.
Potlucks and gatherings: This is one of those dishes that travels well and always gets compliments.
Summer barbecues: It pairs perfectly with grilled meats and outdoor meals.
Meal prep lunches: Make a batch and enjoy it over a couple of days for easy lunches.
Light dinners: When you want something fresh but still satisfying, this hits the spot.

Ingredients

2 cups cooked chicken, shredded or chopped – Rotisserie chicken works beautifully here and saves time
1 (14 ounce) bag coleslaw mix – This gives you instant crunch without needing to chop cabbage yourself
2 packs ramen noodles, crushed seasoning packets discarded – These add texture and a bit of fun to the salad
½ cup sliced almonds – For extra crunch and a slightly nutty flavor
½ cup sliced green onions – Adds a fresh, mild bite that brightens everything

Dressing:

⅓ cup vegetable oil – Helps create a smooth, balanced dressing
¼ cup soy sauce – Brings that deep savory flavor
¼ cup sugar – Balances the saltiness and adds a touch of sweetness
2 tablespoons rice vinegar – Adds brightness and a gentle tang
1 teaspoon sesame oil – A little goes a long way in adding rich flavor

How to Make Chicken Ramen Noodle Salad

Step 1: Combine the chicken and coleslaw base

Grab a large mixing bowl and add your cooked chicken along with the coleslaw mix. Give it a light toss just to start combining everything.

Step 2: Add the crunchy mix ins

Add the crushed ramen noodles, sliced almonds, and green onions right into the bowl. At this point, you will already start to see all those textures coming together, which is always a good sign.

Step 3: Whisk together the sesame dressing

In a separate bowl, whisk together the vegetable oil, soy sauce, sugar, rice vinegar, and sesame oil. Keep whisking until the sugar fully dissolves and the dressing looks smooth and well blended.

Step 4: Toss everything with the dressing

Pour the dressing over the salad mixture. Use a large spoon or tongs to toss everything together until all the ingredients are evenly coated.

Step 5: Let the salad rest and absorb flavor

Let the salad sit for about 10 to 15 minutes. This step is important because it allows the ramen noodles to soften just slightly while still keeping that satisfying crunch.

Step 6: Toss again and serve fresh

Give everything one more toss before serving. This helps redistribute the dressing and ensures every bite is just as flavorful as the last.

Delicious chicken ramen noodle salad with vegetables and almonds in a white bowl.

Substitutions

Honey instead of sugar: You can use honey for a more natural sweetness with a slightly deeper flavor.
Apple cider vinegar instead of rice vinegar: This works well if you do not have rice vinegar on hand and still gives a nice tang.
Sunflower seeds instead of almonds: A great option if you need a nut free version while keeping the crunch.

Variations

Add mandarin oranges: This brings a pop of sweetness that pairs beautifully with the savory dressing.
Add edamame: Boosts the protein and adds another layer of texture.
Make it spicy with sriracha: A drizzle of sriracha adds just enough heat to wake everything up.

Tips and Tricks

Add dressing right before serving: This keeps the noodles as crunchy as possible for the best texture.
Toast the almonds: Lightly toasting them enhances their flavor and adds a deeper nuttiness.
Use rotisserie chicken: It saves time and adds extra flavor without extra work.
Crush noodles evenly: Try to keep the pieces bite sized so they mix well throughout the salad.
Taste before serving: Adjust seasoning if needed since everyone’s preference for sweet and salty can vary.

Delicious chicken salad with nuts, vegetables, and herbs in a white bowl.

FAQs

Can I make this salad ahead of time?

Yes, you can prep everything ahead, but for the best texture, add the dressing shortly before serving.

Do the noodles need to be cooked?

No, the noodles soften slightly once mixed with the dressing, which gives them the perfect texture.

Can I use a different type of chicken?

Absolutely. Grilled, baked, or even leftover chicken all work well in this recipe.

Is this salad served cold?

Yes, it is best served chilled or at room temperature.

Serving Ideas

As a main dish: It is hearty enough to stand on its own for lunch or dinner.
Alongside grilled meats: Pairs perfectly with chicken, steak, or burgers.
In lettuce wraps: Spoon it into crisp lettuce leaves for a fun and fresh presentation.
With extra toppings: Add sesame seeds or a drizzle of extra dressing for more flavor.

Storage and Make Ahead Tips

Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
Best within 24 hours: The texture is at its peak within the first day.
Keep dressing separate if possible: This helps maintain the crunch if making ahead.
Toss before serving again: Give it a quick mix to refresh the flavors after storing.

Delicious creamy chicken ramen salad with vegetables and nuts.

Prep Time:15

Total Time:15