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+ servings
Chicken Ramen Salad

Chicken Ramen Salad

A light and bright salad with a delicious homemade ginger vinaigrette
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Salad
Cuisine American, Asian
Servings 6


  • 5 bricks Rice Ramen Lotus Foods is what I use
  • lb Chicken Breast
  • 1 qt Chicken Broth
  • 1 tbsp Ginger grated
  • ½ Cabbage Head sliced
  • 1 cup Carrots matchsticks
  • 1 Red Bell Pepper matchsticks
  • 4 Radishes thinly sliced
  • 2 Scallions chopped
  • 1 tbsp Seasame Seeds for garnish
  • ½ cup Cilantro chopped, for garnish
  • 1 cup Almonds sliced, for garnish

For Ginger Vinaigrette

  • ½ cup Coco Aminos
  • ¼ cup Avocado Oil
  • ¼ cup Rice Vinegar
  • ¼ cup Sriacha
  • 1 tbsp Lime Juice
  • 1 tbsp Ginger grated
  • 2 Garlic Cloves minced
  • 1 tbsp Honey
  • 1 tbsp Sesame Seeds


  • Prepare all of the ingredients.
  • In a sauce pan over medium-high heat, add chicken, chicken broth and ginger. Cook for 20 minutes. Remove chicken from pan to cutting board. Chop into small pieces and set aside.
  • Cook ramen as directed on package. Drain in colander and rinse with cool water.
  • In a small bowl, combine all ingredients for vinaigrette.
  • In a large bowl, combine chicken, ramen, cabbage, scallions, carrots, bell pepper and radishes. Toss with vinaigrette.
  • Serve in a shallow bowl, and garnish with cilantro, sesame seeds and almonds.
Keyword cabbage, Chicken, chicken salad, ramen salad, Salad
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