Oriental Chicken Salad with Crunchy Ramen Noodles

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This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

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Ingredients [?]

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  • add   3 tablespoons sunflower seeds
  • add   3 tablespoons oil
  • add   4 1/2 tablespoons sugar
  • add   3/4 cup vegetable oil or canola oil
  • add   1 head cabbage
  • add   2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
  • add   4 1/2 tablespoons seasoned rice vinegar
  • add   1 bunch green onions, finely chopped (or to taste)
  • add   2 (2 1/2 ounce) packages slivered almonds
  • add   2 teaspoons salt
  • add   2 packages Top Ramen noodles or other ramen-type soup
  • add   1 teaspoon pepper


  1. Prepare dressing and set aside.
  2. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  3. Once noodles have begun to slightly brown, add slivered almonds.
  4. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  5. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  6. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  7. Add the ramen/almond mixture and stir well.
  8. Add dressing and stir to coat.
  9. I generally prepare the dressing right before serving.
  10. If it sits in the refrigerator too long, it gets very thick and won't remix well.
  11. Also, this amount of dressing is just the right amount to give the salad a good coating.
  12. If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  13. If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.