This Chinese Chicken Salad is fresh, crunchy, colorful, and full of texture. Tender shredded chicken combines with crisp Napa and red cabbage, sweet shredded carrot, snap peas and green onions, all tossed in a bright sesame-ginger dressing. The salad is finished with toasted almonds and crisped ramen noodles for extra crunch—an easy, high-protein meal that’s ideal for lunches, meal prep, or a light dinner.
If you love bold textures, this Chinese Chicken Salad will quickly become a favorite. Using rotisserie chicken keeps the prep time short while giving you enough protein to make the salad satisfying. The combination of Napa cabbage and purple cabbage provides contrast in both flavor and color, while grated carrot and snap peas add natural sweetness and crunch.
The sesame-ginger dressing is sweet and savory—maple syrup balances the tang of apple cider vinegar and the umami of coconut aminos (or soy sauce). Fresh ginger and garlic add brightness, while sesame oil lends a toasty finish that complements the toasted almonds and ramen crisp.
Toasting the crushed ramen noodles and sliced almonds in a skillet with a little oil or butter until golden brings a warm, nutty aroma and creates the addictive crunch that makes this salad stand out. Add those crunchy toppings just before serving so they stay crisp.
Why you’ll love this recipe
- Crisp and crunchy. Fresh cabbage and vegetables provide a crisp base, while toasted ramen and almonds add irresistible crunch.
- High in protein. Shredded rotisserie chicken breast makes this salad filling and protein-packed.
- Great for meal prep. Chop ingredients in advance and store separately; toss with dressing just before serving.
- Customizable. Swap vegetables, protein, or crunchy toppings to suit what you have on hand.
Recipe ingredients
For the salad:
- Chicken. About 4 cups shredded chicken breast (roughly 2 rotisserie chicken breasts without skin) works well. Leftover cooked chicken or Instant Pot shredded chicken are fine substitutes.
- Napa cabbage. Crisp but tender—if unavailable, savoy cabbage is a good swap.
- Red (purple) cabbage. Adds color and firmness; pre-chopped is a time saver.
- Veggies. Snap peas, green onions and grated carrot add color, texture and sweetness; use your favorites if preferred.
- Ramen noodles. Crush into small pieces before toasting for even crispness; omit for a gluten-free option.
- Sliced almonds. Toasted for extra crunch and protein.
- Oil or butter. Used to toast the ramen and almonds until golden.
For the dressing:
- Olive oil. Or another neutral oil you prefer.
- Coconut aminos or soy sauce. Adds savory depth; use reduced-sodium soy or tamari to taste.
- Apple cider vinegar. Bright acidity; rice wine vinegar also works.
- Fresh ginger and garlic. Grated ginger and minced garlic give the dressing a lively, aromatic punch.
- Maple syrup. Balances salty and acidic flavors; honey or another sweetener can be substituted.
See the recipe card below for exact quantities and full directions.
How to make Chinese chicken salad with ramen noodles
This salad comes together quickly when using pre-cooked rotisserie chicken. Most of the work is chopping, which you can do ahead. The dressing can be made up to three days in advance to save time.
Pro tip: Crush the ramen into small pieces before toasting so the bits crisp evenly and are easy to eat in the salad.
Full instructions are available in the recipe card below.
Tips for success
- Slice the cabbage very thinly for the best mouthfeel.
- Add the toasted ramen and almonds just before serving to keep them crisp.
- Make the dressing up to three days ahead to streamline prep.
- Using pre-shredded rotisserie chicken saves time and simplifies assembly.
- The dressed salad will soften over time, so plan to eat it the day you dress it for best texture.
- For make-ahead meals, store salad components separately—keep dressing and crunchy toppings apart until ready to serve.
Variations
- Add mandarin orange segments or chopped mango for a fruity sweetness.
- Use sesame seeds or crispy wonton strips instead of ramen noodles for a different crunch.
- Make it vegetarian by swapping chicken for edamame or baked tofu.
- If gluten-free, omit the ramen or use a certified gluten-free crisp; some alternative ramen varieties may remain too firm when toasted.
Storage
- This salad is at its best the day it’s dressed. Once mixed with dressing the cabbage softens over time.
- Meal prep: Store the salad base, dressing, and toasted crunchy toppings in separate containers. Assemble just before serving to preserve texture.
More recipes you’ll love:
- Chicken Cobb salad
- Curry chicken salad
- Santa Fe chicken salad with tangy lime dressing
- Strawberry fields panzanella with strawberry balsamic vinaigrette
- Thai chicken salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Chinese Chicken Salad
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Ingredients
For the dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons coconut aminos sub with reduced sodium soy sauce
- 2 tablespoons maple syrup sub with honey
- 4 teaspoons sesame oil
- 2 teaspoons freshly grated ginger see note 2
- 1 clove garlic minced
- 1/4 teaspoon sea salt add more to taste
- 1/8 teaspoon black pepper add more to taste
For the salad
- 2 tablespoons olive oil
- 1 package ramen noodles crushed into small pieces; see note 1
- 1/2 cup sliced almonds
- 4 cups shredded rotisserie chicken breast see note 3
- 5 cups chopped Napa cabbage
- 1 cup chopped purple cabbage
- 1 large carrot grated
- 2 green onions sliced thinly on the bias
- 1/4 cup chopped fresh cilantro
Instructions
Prepare the dressing
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Whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons coconut aminos (or soy sauce), 2 tablespoons maple syrup, 4 teaspoons sesame oil, 2 teaspoons freshly grated ginger, 1 clove minced garlic, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Taste and adjust seasoning.
Prepare the salad
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Heat 2 tablespoons olive oil in a skillet over medium heat. Add crushed ramen noodles and sliced almonds, tossing to coat. Cook, stirring often and lowering heat if necessary, until golden and fragrant, about 5–6 minutes. Remove from heat and allow to cool.
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In a large bowl, combine 4 cups shredded rotisserie chicken, 5 cups chopped Napa cabbage, 1 cup chopped purple cabbage, 1 grated large carrot, 2 sliced green onions and 1/4 cup chopped fresh cilantro. Toss with enough dressing to coat—some dressing may remain.
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Top the salad with the cooled toasted ramen and almonds. Serve immediately and enjoy.
Notes
- Pro tip: Crush the ramen into small pieces before toasting so it crisps evenly and is easier to eat. Omit ramen to make the salad gluten-free.
- Freeze fresh ginger in a bag and grate peel and all with a fine grater for convenience.
- Two rotisserie chicken breasts yield approximately 4 cups shredded chicken; remove skin before shredding.
- The salad is best the day it is made. For meal prep, keep the dressing and toasted toppings separate until serving.
Nutrition
Nutrition is estimated using a food database and provided as a guideline.