Famous Asian Ramen Chopped Salad

asian ramen chopped salad, asian, ramen, chopped, salad, international salad, chicken, delicious


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This renowned recipe is the perfect way to add something unexpected to your next meal. The combination of flavors in the salad with the crunchy ramen make this Asian ramen chopped salad a winner every time.

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Chicago, IL

Time needed

10 min preparation + 6-8 min cooking

Serving Size / Yield

5 servings


  • Salad:
  • 1 lb boneless skinless chicken breasts, cooked and chopped
  • 3 oz package dry ramen
  • 3/4 cup sliced almonds
  • 5 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 large carrot peeled and chopped into matchsticks
  • 4 green onions, sliced
  • 2 tablespoons toasted sesame seeds
  • Dressing:
  • 1/2 cup canola oil
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoon soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried ginger
  • Salt to taste

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Preheat oven to 400 degrees. Break ramen into small pieces and sprinkle on baking sheet with almonds spread into even layer. Bake until golden, toss once halfway through baking, baking a total of 6-8 minutes. Set aside to cool.
Combine dressing ingredients in mixing bowl until well blended. Mix green cabbage, carrots, green onions, chicken, toasted ramen and almonds, and sesame seeds in a large bowl. Top with dressing and toss to coat evenly.

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