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3.91 from 11 votes

Ramen Chinese Chicken Salad

Crunchy ramen Chinese chicken salad is made with rotisserie chicken, three kinds of cabbage, carrots, green onions, mandarin oranges and a sweet tangy homemade salad dressing.
Prep Time2 hours 15 minutes
Total Time2 hours 15 minutes
Course: 100 + Salad Recipes to Obsess Over, 50 + Best Easy Asian Recipes
Keyword: asian, chicken, salad
Servings: 12
Author: Sweet Basil

Ingredients

For the Chicken

Dressing

  • 3/4 Cup Peanut Oil *see note
  • 1 Tablespoon Peanut Butter
  • 1/2 Cup Sugar
  • 1/4 Cup Rice Vinegar
  • 2 Tablespoons Soy Sauce low sodium
  • 1/8 teaspoon Sesame Oil

For the Ramen

  • 1/2 Cup Butter
  • 3 Packages Ramen Noodles crunched, seasoning disposed of
  • 1/3 Cup Almonds sliced
  • 1/4 Cup Sesame Seeds

For the Salad

  • 3/4 Head Napa Cabbage chopped thin *see note
  • 1/3 Head Green Cabbage chopped thin
  • 1 Cup Red Cabbage chopped thin
  • 1/2 Cup Carrots shredded on cheese grater
  • 6 Green Onions chopped, whites disposed of
  • 1-2 Cans Mandarin Oranges drained
US Customary - Metric

Instructions

For the Chicken

  • If you're using the chicken, add it to a ziplock with the Original Japanese BBQ Sauce and allow to marinate in the fridge until you're ready to eat.
    2 Cups Rotisserie Chicken, 1 Cup The Original Japanese BBQ Sauce

For the Dressing

  • In a saucepan over medium heat, whisk together all of the dressing ingredients and allow to come to a boil. As soon as it's boiling, set the timer for 1 minute and keep it boiling the whole minute. Remove from the heat to a bowl in order to cool to room temperature.
    3/4 Cup Peanut Oil, 1 Tablespoon Peanut Butter, 1/2 Cup Sugar, 1/4 Cup Rice Vinegar, 2 Tablespoons Soy Sauce, 1/8 teaspoon Sesame Oil

For the Ramen

  • Add the Ramen Noodles to a gallon sized freezer zip lock bag and smash them into small pieces with a meat tenderizer.
    3 Packages Ramen Noodles
  • In a skillet over medium heat, add the butter and melt.
    1/2 Cup Butter
  • Pour in the noodles, almonds and sesame seeds, stirring through the butter until well coated and then continue to stir occasionally until beginning to brown and smell nutty from the browned butter.
    1/3 Cup Almonds, 1/4 Cup Sesame Seeds
  • Pour off onto a plate to cool. See note.

For the Salad

  • Cut off the cabbage end and heart and throw away. Repeat with remaining cabbage and then use a sharp knife or mandolin to slice the cabbage in long shreds. Set aside.
    3/4 Head Napa Cabbage, 1/3 Head Green Cabbage, 1 Cup Red Cabbage
  • Slice your green onions and add them to your bowl along with all remaining ingredients and toss well with the dressing.
    1/2 Cup Carrots, 6 Green Onions, 1-2 Cans Mandarin Oranges
  • Serve immediately.

Video

Notes

  • I use a mandolin to slice my cabbage extra thin
  • Chicken is optional and the BBQ is only used to marinate the cooked chicken, otherwise leave it out.
  • If you can't find that specific brand of BBQ sauce, use teriyaki sauce
  • I like to prepare my sauce and noodles in the morning and just store the sauce on the counter and noodles in a sealed bag.
Salad should be eaten soon after it is prepared, but left overs can be refrigerated for a day or two.

Nutrition

Serving: 1cup | Calories: 438kcal | Carbohydrates: 41g | Protein: 6g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 929mg | Potassium: 416mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1671IU | Vitamin C: 36mg | Calcium: 130mg | Iron: 2mg