Ramen Chicken Salad is kind of a classic potluck dish. I remember eating it many, many times during my childhood. With Labor Day coming up next weekend, you might like to give this a try for any picnic, BBQ, or potluck that you’ll be attending. This version is updated with lots of colorful produce for a variety of color, flavor, texture and nutrition!
Rather than the salad being mostly a cabbage base, I included accents of sliced sugar snap peas, which provide a fantastic crunch and pop of bright green, chopped red bell pepper, juicy mandarin oranges, and green onion.
I also tossed together some shredded brussels sprouts with the shredded cabbage – try a store-bought mix of pre shredded cabbage coleslaw mix on this to save some time when it comes to prep work.
First, you’ll combine all the veggies, along with the shredded chicken, in a mixing bowl. I seriously love these mixing bowls from Good Cook because they are all the perfect sizes for various tasks in a recipe. The largest is perfect for all the salad ingredients, while the smallest is just right for whisking up the dressing ingredients.
Next, you’ll combine the olive oil, rice vinegar, liquid aminos (or soy sauce), sesame seeds, honey, ginger, salt and pepper in the small mixing bowl and whisk until well combined.
Pour the dressing over the veggies in the larger mixing bowl and toss to coat. Let it chill a couple of hours, or up to overnight so the flavors really develop.
Just before serving, I like to stir in the crunched up ramen noodles (uncooked), chopped cilantro, sliced almonds, and mandarin oranges. Then, garnish with a little extra sesame seeds on top before serving! Super easy!
Fun Flavor Twists
Enjoy this Overnight Chicken Ramen Salad recipe as written below. Or try these a few of these super easy upgrades:
- Substitute shrimp for the chicken
- Substitute shelled edamame, snow peas, or regular frozen (thawed) peas for the sugar snap peas
- For a vegetarian version, eliminate the chicken and increase the vegetables or extras from some of the above ideas.
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Overnight Chicken Ramen Salad
Coleslaw and chicken meet ramen in this deliciously simple overnight salad recipe.
- 3 oz shredded brussels sprouts
- 10 oz shredded cabbage coleslaw mix
- 1 cup diced red bell pepper
- 1 cup Chopped sugar snap peas
- 8 oz Rotisserie chicken
- 2/3 cup olive oil
- 1/3 cup Rice Vinegar
- 2 1/2 Tbsp soy sauce
- 1 1/8 teaspoon sesame seeds, divided
- 2 teaspoons fresh grated ginger
- 1/4 cup honey or agave
- Salt and pepper, to taste
- 1 Tbsp minced cilantro
- 4 green onions, sliced thin
- 2 packages ramen noodles, broken into pieces (seasoning packets discarded)
- 1/3 cup sliced almonds
- 10 oz mandarin oranges
In a large mixing bowl, combine the brussels sprouts, cabbage, red bell pepper, sugar snap peas, and chicken. Stir to evenly distribute the ingredients. Set aside. In a small mixing bowl, combine the oil, vinegar, liquid aminos or soy sauce, 1 teaspoon sesame seeds, ginger, honey or agave, and salt and pepper (to taste). Whisk. Pour the dressing over the veggie and chicken mixture and toss to coat. Cover the bowl with plastic wrap and chill for 4 hours or up to overnight. After chilling remove the plastic wrap and discard. Stir in the cilantro, green onions, ramen noodles, almonds, and oranges. Serve cold.