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Asian Chicken Salad with Crunchy Ramen
and almonds / avocado / edamame

Active: 25 Total: 45

Asian-inspired salads with crumbled raw ramen noodles are a potluck staple in many parts of the United States, and they're perfect for warmer weather. If you've never had one of these salads before, you'll be surprised by how addictive they are! To give this salad enough substance to stand on its own at dinner, we've added protein-packed ingredients like marinated chicken and edamame.
Smarts: If you're short on time, skip the step to toast the almonds and ramen. It adds a nice flavor but isn't necessary. (You'll still need to break the ramen into small pieces before adding it to the salad.)



Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Asian Chicken Salad with Crunchy Ramen:
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz , shredded
  • Green onions - 2 stalks , sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1 , cubed
  • Oil, cooking - 1 Tbsp
  • Almonds, sliced - 1/4 cup
  • Noodles, dried ramen (3 oz / 85 g) - 1 package , crushed (seasoning packet discarded)


  1. Marinate chicken - Cube chicken and combine with soy sauce and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and soy sauce (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)

  3. Napa cabbage / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Edamame - If using frozen edamame, defrost in the microwave.

  5. Avocados - Cube avocados.

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  1. Heat oven to 350F / 177C degrees. (Note: After feedback from community members, this temperature has been reduced from the original version.)

  2. While oven heats, place a wok over medium-high heat. Add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.

  3. When chicken is cooked through, set it aside and let it cool.

  4. While chicken cools, spread almonds out on a sheet pan. Crush dry ramen noodles into small pieces with your hands and add to pan. (Discard the seasoning packet that comes with the ramen.)

  5. Place sheet pan in heated oven and toast until almonds and noodles are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes total.

  6. Combine cabbage, green onions, edamame, avocados, chicken, ramen, and almonds in a large mixing bowl.

  7. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt.

  8. Enjoy salad immediately while ramen noodles still have their crunch!



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