Asian Chicken Salad

A delicious combination of crunchy, tangy and a little sweet. This Top Ramen Asian Chicken Salad is perfect for a quick weeknight dinner or a group gathering.

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asian chicken salad

If you didn't have top ramen by the cases when you were in college, I don't know what kind of living you had, but you got cheated.

In college, I had a healthy combination of the “good life” and top ramen meals in college.

And if I am being perfectly honest, I have to tell you that my momma actually use to meet me on the highway halfway to bring me Sunday dinner.

I was only 45 minutes away, and I won't deny the fact that I may have been (and still am) a little spoiled.

Top Ramen is a college tradition right in line with parties, hanging out in the student union, and finals week.

They are part of many-a-care-packages sent to college students around the nation.

You might think you graduated from top ramen when your college days ended and you landed your “grown-up job”.

And if that is your preference, then, by all means, I ain't mad at you.

But what I will tell you is that you are missing out!!

This Top Ramen Asian Chicken Salad is not to be slept on guys.  It is so darn good!

Y'all know I love a quick, easily thrown together meal.  And this is one right here!

Perfect any time of the year, this salad never disappoints.

How To Make Asian Chicken Salad

Start by preheating your oven. 

You can cook your chicken in a skillet, the oven or like me.  Since getting my NuWave oven, it has become so easy.

Cooking the chicken is even less of a chore with the Nuwave oven.  And it really came in handy when I went to cook the chicken my daughter put in the freezer.  Chicken that I explicitly said to put in the fridge.  But I digress…

chicken cooking on nuwave oven

With the NuWave oven, you can put frozen meat in it, and it still comes out juicy, tender and delicious.  For this recipe, the chicken only took 20 minutes to cook!

From Frozen!!

chicken cooked in the nuwave oven

On a sheet pan, crumble the ramen noodles into small pieces and add the almonds.  Spread them evenly across the pan to ensure they cook evenly.

ramen noodles and almonds for asian chicken salad

The cabbage combined with the ramen and almonds adds a crunchy goodness that makes the salad texture AMAZINGLY CRUNCHY!

Bake the ramen and almonds until they are golden.  Roughly about 7 minutes, but watch it because it will vary by oven.  Toss halfway through baking.  Again, just to make sure it bakes evenly.

Remove from the oven and set them aside.

Shred or chop the cabbage into small pieces.  For the cabbage, you can choose to chop it by hand or to use a food processor.  I personally like shredding cabbage with my Ninja Bullet.

shredding cabbage with the ninja bullet

In a large bowl combine cabbage, carrots, green onions, chicken, ramen and almonds.

For the dressing, in a mixing bowl whisk together all of the dressing ingredients until blended.

Simple and easy, right?

Drizzle the dressing over the top and toss the salad to evenly coat.

asian chicken salad

Outside of the chicken, there are minimal ingredients, so this is definitely one of those meals you can throw together in thirty minutes.

And the delicious dressing?? all of the YES in the history of yeses!!!!

asian chicken salad ingredients


top ramen asian chicken salad

asian chicken salad

Top Ramen Asian Chicken Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A delicious combination of crunchy, tangy and a little sweet. Perfect for a quick weeknight dinner or a group gathering.


  • 1 lb boneless skinless chicken breasts, cooked and shredded or chopped
  • 2 packages top ramen, uncooked
  • 3/4 cup Sliced Almonds
  • 5 cups green cabbage, shredded
  • 2 cups purple cabbage, shredded
  • 3/4 cup carrot, shredded or diced
  • 1/2 cup green onions, sliced


  • 3/4 cup canola oil
  • 1/3 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 2 Tbsp Brown sugar
  • 2 Tbsp soy sauce, not low-sodium
  • 3/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried ginger


  1. Preheat oven to 400 degrees
  2. Crumble ramen into small pieces and put on baking sheet adding almonds, spread evenly
  3. Bake until golden {about 7 minutes but watch cause will vary by oven}, toss halfway through baking
  4. Set aside
  5. In a mixing bowl whisk together all of the dressing ingredients until blended. And set aside
  6. Shred or chop cabbage into small peices
  7. In a large bowl combine cabbage, carrots, green onions, chicken, ramen and almonds
  8. Drizzle dressing over top and toss to evenly coat
  9. Serve


For crunchy salad, don't add dressing until you are ready to serve. Alternatively you can also, keep all ingredients seperate and add per serving rather than mixing everything together.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 741Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 64mgSodium: 922mgCarbohydrates: 62gFiber: 7gSugar: 35gProtein: 33g

Did you make this recipe?

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Editor's note:  This recipe was originally posted on February 8, 2018.

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  1. OMG!!! I used to eat raw ramen out of the package and literally the whole world would make fun of me ahahahah I LOVE how you used it in this salad!

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