This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination--you may want to double the dressing and save some for a salad the next day.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

  • Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

  • Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

  • Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.


Make Ahead Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.

Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient--and seemingly healthful--product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you're buying.

Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.

Nutrition Facts

398 calories; protein 41.3g; carbohydrates 30.4g; dietary fiber 3.8g; sugars 9.1g; fat 11.8g; saturated fat 1.9g; cholesterol 96.4mg; vitamin a iu 2741.5IU; vitamin c 21.9mg; folate 100.6mcg; calcium 92.2mg; iron 3mg; magnesium 83mg; potassium 578.1mg; sodium 617.7mg; thiamin 0.3mg.

Reviews (9)

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17 Ratings
  • 5 star values: 3
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Great start Anybody try rice stick noodles instead of the Ramin? Add toasted sesame oil for sure and reduce the dressing to about half.I also used lightly grilled chicken flavored with garlic and ginger. Yummy Pros: Nice summery meal Read More
Rating: 5 stars
Awesome when altered... We make this recipe once a week but with some alternations. We double the recipe but omit the Ramon noodles. Instead of buying all the veggies we use two bags of fresh pre cut broccoli slaw vegetable mix. I saute the broccoli slaw in a wok with a tablespoon of EVOO until slightly wilted. I do not like blanched chicken so I grill three pieces that are simply seasoned with salt and pepper and then shred it. Toss the sauteed broccoli slaw and shredded chicken in a bowl with the green unions dressing and toasted almonds and you have a very delicious salad without the processed Ramon noodles. Pros: Fast easy budget friendly low calorie Read More
Rating: 4 stars
Five stars for the dressing! Read More
Rating: 5 stars
Nom! Some changes I made.. Buckwheat noodles(Asian isle) and coconut aminos(soy sauce)! Grill your chicken!!! - Salt/pepper coconut oil! Worth every effort! Pros: Awesome yummy!!! All the things eat it!! Cons: Ramen... and soy... Read More
Rating: 2 stars
Neither Chinese nor sensible My first complaint about this recipe is in advocation of using instant ramen noodles. Isn't this site called Eating Well? Yes it advocates baked ramen over deep fried but considering the preparation methods almost any type of alimentary paste can be used! Further ramen noodles are a very very Japanese style of noodle. Chinese noodles are in fact made with low-protein wheat flour and then pulled by hand which gives them an altogether better flavour and texture than any instant noodle ever can. Secondly the method of preparation of the chicken as detailed in this recipe leaves one to wonder why anyone would cook at home if this were the method to be used. Not only is blanching the chicken only supposed to be a pre-preparatory method but the Chinese definitely know how to marinade. Those who took it upon themselves to marinade this chicken even in say an Italian Marsala are actually being more authentic than the original recipe. There are other things wrong with this recipe but I'm afraid I've gotten to the point of TL;DR. Pros: Simple easy to follow Cons: Unauthentic advocates use of unhealthy ingredients and combinations lack of flavour in meat Read More
Rating: 5 stars
Used Savoy cabbage. Made Ginger Dressing from Cooked chicken strips in oil ginger n garlic S & P. added La Choy Chow Mein Noodles. Sooo delicious Read More
Rating: 4 stars
I just made this salad today. I used leftover grilled chicken instead and I also added some shredded lettuce. I left all of the components separate so that I can make individual salads for a couple of days without letting it get soggy. Really love it! Read More
Rating: 4 stars
I've made this several times as an appetizer when I had people over for dinner. It's always a success and healthy too! Too bad we hardly ever have leftovers. Shortcut: use pre-cooked chicken (I like Hormel's). Read More
Rating: 4 stars
Love IT I usually make my chicken and pasta in an Italian style like this chicken angle hair and sundried tomato but loved the Chinese style in this dish. Read More