Asian Chicken Salad with Ramen Noodles

Not only are Roger and I empty nesters, but 3 out of the 4 “kids” do not live in Illinois.  And John, who does, has spent the weekend in Indy at yet another swing dance competition.  So, we are having a quiet Labor Day weekend although we did spend an enjoyable evening with one of our daughter’s boyfriends who has some time on his hands now that Amy and Sara are attending school in Boston.

So, no barbeque for us this Labor Day weekend.  I decided instead to try this Asian chicken salad which has been sitting on my kitchen desk for far too long.  With a rotisserie chicken in hand, it couldn’t be easier to throw together.

I’m a great fan of Asian chicken salads and will invariably order it if I see it on a lunch menu.  It’s no surprise that I have a Word doc containing an embarrassing number of recipes for Asian chicken salads.  The ingredients that are usually found in these salads are right up my alley, but this one stood out because of how easy it is to make and because of the ramen noodles used in it to give a satisfying crunch.  In addition, you use the seasoning packet to make the dressing for it.

Roger and I thoroughly enjoyed this delicious salad with its fresh flavors and delightful crunch.  My only regret is that I didn’t try the recipe sooner so that we could have enjoyed it throughout the summer.  I’m sure, though, it will make an appearance or two before the cold weather sets in.

One year ago:  Orzo Pasta Salad with Sun Dried Tomatoes and Feta

Asian Chicken Salad with Ramen Noodles

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  • 1 package (3 ounces) oriental flavor ramen noodle soup mix
  • 1/2 cup pre-sliced almonds
  • 1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I used the broccoli slaw)
  • 1 large head romaine lettuce
  • 2 to 3 cups shredded cooked chicken
  • 1/2 cup fresh cilantro leaves
  • 2 scallions, both white and light green parts, chopped
  • Red wine vinaigrette (recipe follows)


Preheat the oven to 350 degrees.  Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet.

Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, make the red wine vinaigrette and stir in the packet of seasoning from the ramen noodle soup mix.  Set the salad dressing aside.  Place the slaw mix, romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well.  Just before serving, pour the salad dressing over the salad and toss to coat.  Scatter the toasted almonds and noodles on top and serve.

Serves 4 as a main course.

Homemade Red Wine Vinaigrette

Whisk together (I put ingredients in a cruet and shook vigorously):

  • 3/4 cup vegetable oil
  • 6 tbl. red wine vinegar
  • 4 tbl. sugar (I used 2 tbl. and thought it was just right—if you like it sweeter, add the 4 tbl.)
  • 1/2 tsp. black pepper (I used 1/4 tsp.)
  • Ramen noodles seasoning packet

Fran’s Notes

Next time I make it, I’m going to add some mandarin oranges–yum!

Source:   Adapted from a recipe from Mel’s Kitchen Café

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