Chinese Chicken Salad with Crispy Noodles and Sesame Dressing

Chinese Chicken Salad is a fresh, crunchy, and colorful salad loaded with texture and bright, balanced flavors. Tender shredded rotisserie chicken mixes with crisp Napa and red cabbage, sweet grated carrot, snap peas, and green onions. A sweet-and-savory sesame-ginger dressing brings it all together, while toasted almonds and crushed ramen noodles add an irresistible crunch. This high-protein salad is quick to assemble, ideal for meal prep, lunches, or a light dinner.

I love crisp, crunchy salads, and this Chinese Chicken Salad is one of my favorites for texture and flavor contrast. Using shredded rotisserie chicken makes this version quick and protein-packed. The sesame-ginger dressing is both sweet and savory, coating the vegetables and chicken without overpowering their fresh flavors.

The toasted ramen noodles and sliced almonds are the finishing touch. Toasting them briefly in oil (or butter) brings out a warm, nutty aroma and deepens the crunch. Add these toppings right before serving to keep them crisp.

This recipe is easy to prepare in under 30 minutes, and most components can be prepped in advance. Store the dressing and crunchy toppings separately for better meal-prep results and toss everything together just before serving.

Why you’ll love this recipe

• Crisp and crunchy. Thinly sliced cabbage and fresh vegetables provide great bite, and the toasted ramen and almonds add extra crunch.
• High in protein. Shredded rotisserie chicken makes the salad satisfying and suitable as a main dish.
• Meal-prep friendly. Chop the vegetables and shred the chicken ahead of time; keep dressing and crunchy toppings separate until ready to serve.
• Customizable. Swap vegetables or protein to match what you have on hand or to fit dietary needs.

Recipe ingredients

For the salad

• 4 cups shredded rotisserie chicken breast (about 2 boneless breasts, skin removed)
• 5 cups chopped Napa cabbage, sliced thinly
• 1 cup chopped red (purple) cabbage, sliced thinly
• 1 large carrot, grated
• 2 green onions, sliced on the bias
• 1/4 cup chopped fresh cilantro (optional)
• 1 package ramen noodles, crushed into small pieces
• 1/2 cup sliced almonds
• 2 tablespoons olive oil (for toasting noodles and almonds)

For the dressing

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoons coconut aminos (or reduced-sodium soy sauce/tamari)
• 2 tablespoons maple syrup (or honey)
• 4 teaspoons sesame oil
• 2 teaspoons freshly grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon sea salt, plus more to taste
• 1/8 teaspoon black pepper

How to make Chinese Chicken Salad with ramen noodles

This salad comes together quickly using rotisserie chicken. Most of the work is chopping and grating; the dressing can be made in advance and stored in the refrigerator for a few days.

Pro tip: Crush the ramen noodles into small pieces before toasting so they crisp evenly and are easier to eat in the salad. Add the toasted toppings only when ready to serve to preserve their crunch.

1. Prepare the dressing: Whisk together olive oil, apple cider vinegar, coconut aminos (or soy sauce), maple syrup, sesame oil, grated ginger, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
2. Toast the crunchy toppings: Heat 2 tablespoons of olive oil (or butter) in a skillet over medium heat. Add the crushed ramen noodles and sliced almonds, stirring frequently. Reduce heat to medium-low if they brown too quickly. Cook until golden and fragrant, about 5–6 minutes, then remove from heat and let cool.
3. Assemble the salad: In a large bowl, combine shredded chicken, Napa cabbage, red cabbage, grated carrot, green onions, and cilantro. Toss with enough dressing to coat; you may not need all of it.
4. Serve: Top with the toasted ramen noodles and almonds immediately for the best texture. Enjoy right away.

Tips for success

• Slice the cabbage very thinly to keep the salad light and easy to eat.
• Add crunchy toppings right before serving to prevent them from softening.
• Make the dressing up to three days ahead and keep chilled in a sealed container.
• Use pre-shredded rotisserie chicken to save time, or substitute leftover cooked chicken.
• The salad is best the day it’s made; once dressed, the cabbage will soften over time.

Variations

• Add mandarin orange segments or chopped mango for a bright sweet note.
• Use sesame seeds or crispy wonton strips instead of ramen noodles.
• Make it vegetarian by substituting edamame for the chicken.
• For a gluten-free version, omit the ramen noodles or use certified gluten-free crispy toppings.

Storage

• When tossed with dressing the cabbage will soften, so plan to eat this salad the same day for best texture.
• For meal prep, store salad components separately: keep the dressing and toasted ramen/almond topping in separate containers and combine just before serving.

More recipes you’ll love

• Chicken Cobb Salad
• Curry Chicken Salad
• Santa Fe Chicken Salad with Tangy Lime Dressing
• Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette
• Thai Chicken Salad