Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other side dish recipes.
- Watch how to make this recipe.
- Have I Convinced You to Make This Recipe?
- Ramen Chicken Salad Recipe
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Packed full of flavor, this ramen chicken salad makes an exceptional meal or can be used as a side to complement a larger spread. Cabbage, apple, and toasted pumpkin seeds add a wide range of tastes and textures, while roasted chicken brings heartiness. Topped with uncooked ramen noodles for added crunch, this salad can be refrigerated easily and enjoyed all week long!
Why I love this recipe.
In order for a salad to not be boring, I find it needs three things. First, there needs to be a good crisp green. Second, there needs to be a dressing that is sharp but balanced with sweet. And third, a crunchy topping that adds texture is essential.
This recipe hits each one. The red or green cabbage withstands the bright dressing without losing any texture. The ramen noodles and sweet pumpkin seeds give another layer of texture and crunch. What makes this a meal is the roasted chicken. Shredded into the salad, the chicken gives a lean protein and soaks up all the flavor. This salad is a home run.
Everything you’ll need to make this recipe.
- Cabbage is an amazing base for this salad because it’s able to be mixed with dressing and retain its crisp, crunchy texture. Choose either red or green cabbage, as the color doesn’t matter.
- Apple is diced and added to this recipe to add a bit of seasonal flavor. What’s great is that the acid in the dressing will keep the apple from browning.
- Ramen is an essential component of this recipe. The noodles are broken up and mixed in, and the flavor packet is added to the dressing for a boost.
- Pumpkin seeds help transition this salad into the autumn season.
Here’s how to make this recipe.
- Roast the chicken. Lay the chicken breasts on a parchment-lined baking sheet. Cover with neutral oil and season with kosher salt and black pepper. Place into a 375°F oven until the chicken reaches an internal temperature of 160° F, about 16 to 20 minutes. Once removed from the oven, the chicken will continue to cook, reaching its final temperature of 165°F.
- Toast the pumpkin seeds. Place the pumpkin seeds in a skillet and drizzle the toasted sesame oil and maple syrup over top. Season with kosher salt and black pepper. Place on medium-low heat and stir occasionally. Once they have been glazed, spread them out on a parchment-lined baking sheet to cool.
- Create the dressing. Finely mince the garlic and add to a large bowl. Add the neutral oil, rice wine vinegar, the contents of the ramen flavoring packet, sugar, kosher salt, and black pepper. Whisk together until the seasonings are dissolved.
- Assemble the salad. Shred the roasted chicken into even-sized pieces. Add the shredded cabbage into the bowl with the dressing and toss lightly, covering it evenly in the dressing. Add in the shredded chicken and green onion. Chop the apple into small matchstick-like pieces, then add into the bowl. Using your hands, break the ramen and toasted pumpkin seeds over top. Toss together and serve. If desired, garnish with additional pumpkin seeds.
These pro tips will make this recipe a success.
- Using a thermometer for the chicken ensures proper cooking. You want the chicken to be safe to eat, but you don’t want to overcook it, potentially making it dry and chewy. Using an instant-read thermometer takes away the guesswork.
- Pay close attention while toasting the pumpkin seeds. You don’t want to overcook them, and the sesame oil does not do well on high heat, so be sure to keep the temperature at medium-low.
- If serving later, wait to add the ramen, apples, and pumpkin seeds so they keep their crunch. Otherwise, the dressing can soak into all of these items and make them soft.
Frequently asked questions about this recipe.
Any type of cabbage works for this recipe. Green, red, savoy, or Chinese cabbage can all work and will have the same outcome.
Most of the salad can be made up to 6 hours in advance. Leave out the ramen, pumpkin seeds, and apples if making ahead, and add them right before serving.
Yes, the chicken can easily be omitted or substituted with another vegetarian-friendly protein like tofu.
Once everything is mixed together, the ramen will slowly begin to soften. The salad will still be edible, but the texture will change. The leftovers can be kept in the refrigerator for 3-4 days.
This is a great salad to serve as a lunch with good bread or add a soup with the salad for a larger meal. I love this salad with my squash soup recipe.
You’ll love these other side dish recipes.
Watch how to make this recipe.
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Have I Convinced You to Make This Recipe?
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Ramen Chicken Salad
Ingredients
For the chicken
- 1 lb chicken breast (about two boneless and skinless breasts)
- 1 tbsp neutral oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the pumpkin seeds
- ¾ cup pumpkin seeds
- 2 tsp toasted sesame oil
- 1 tbsp maple syrup
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the salad
- 2 cloves garlic minced
- ½ cup neutral oil
- ⅓ cup rice vinegar
- 1 pkg ramen noodles (with the flavoring packet)
- 2 tsp granulated sugar
- ½ tsp kosher salt
- 2 lb cabbage shredded
- 4 green onions chopped
- 1 large apple chopped
Instructions
For the chicken
- Preheat the oven to 375℉.
- Pat the chicken breasts dry and drizzle them with the oil. Sprinkle with kosher salt and black pepper. Roast in the preheat oven until the chicken is browned and register 165℉, 16-20 minutes. Once roasted, remove the chicken from the oven and set aside to cool.1 lb chicken breast (about two boneless and skinless breasts), 1 tbsp neutral oil, ½ tsp kosher salt, ¼ tsp freshly ground black pepper
- Once cooled, shred the chicken into bite-sized pieces.
For the pumpkin seeds
- In a small skillet, combine the pumpkin seeds, toasted sesame oil, maple syrup, kosher salt, and black pepper. Set the skillet over medium heat and stir. Continue stirring, toasting the pumpkin seeds until they are glazed, 5-8 minutes.¾ cup pumpkin seeds, 2 tsp toasted sesame oil, 1 tbsp maple syrup, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper
- Once toasted, remove them from the heat and pour them onto parchment paper to cool.
For the salad
- In a medium bowl, combine the minced garlic, neutral oil, rice wine vinegar, ramen noodle flavor packet, sugar, and kosher salt. Depending on the ramen brand, the level of salt may need to be adjusted. Whisk the dressing together until it is combined.2 cloves garlic, ½ cup neutral oil, ⅓ cup rice vinegar, 1 pkg ramen noodles (with the flavoring packet), 2 tsp granulated sugar, ½ tsp kosher salt
- To the bowl with the dressing, add the shredded cabbage, shredded chicken, green onion, apple, broken-up ramen noodles, and pumpkin seeds. Mix well and serve immediately.2 lb cabbage, 4 green onions, 1 large apple, 1 pkg ramen noodles (with the flavoring packet)
I make this exact recipe, however, I toast the Ramen and all the seeds. It gives it a better taste I think.
Loved this recipe!!
Hi Kaleb,
Thanks, Love all your videos and recipes and definitely trying this one. I do have leftover roasted Turkey and will substitute that for the chicken. Can’t wait to buy your cookbook, keep up the good work!😊❤