Chicken Ramen Salad

Photo Credit: Mette Nielsen

Chicken Ramen Salad

Yield 4 servings

Double this recipe for a party; it’s easily made ahead. To speed things up, substitute Salad Girl’s Toasted Sesame Ginger Fresh Organic Vinaigrette for the vinaigrette recipe here.


For the Vinaigrette:

  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon finely grated peeled fresh ginger, or more to taste
  • 1 teaspoon whole grain mustard
  • 1 teaspoon honey or brown sugar
  • Generous pinch of black pepper
  • Pinch of salt 
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons dark sesame oil 

For the Salad:

  • 2 cups shredded cabbage (red, Napa, or green, or use a mix)
  • 3 medium carrots, shredded
  • 6 scallions, whites and pale greens thinly sliced 
  • 2 cups cooked ramen or soba noodles 
  • 3 cups shredded rotisserie chicken 
  • 1 Tablespoon chopped fresh mint
  • ¼ cup chopped fresh cilantro, plus more for garnish


In a small bowl, whisk together the lemon juice, ginger, mustard, honey, pepper, salt, and vegetable oil. In a large bowl, toss together the cabbage, carrots, scallions, noodles, chicken, mint, and most of the cilantro, and toss in the vinaigrette. Serve garnished with additional cilantro.