Ramen Chicken Salad

This is the potluck classic that never goes out of style. Shredded cabbage gets tossed with diced chicken, crunchy broken ramen noodles, toasted almonds, and sesame seeds, then dressed in a tangy vinaigrette that uses the ramen seasoning packets as the flavor base.

The genius move is using the noodles uncooked. Broken into shards and tossed straight into the salad, they add a salty crunch that’s completely different from what you’d get with croutons or fried wontons. The dressing softens them slightly over time, so eat this within an hour of dressing for maximum crunch.

The dressing is more vinegar-forward than most Asian-style salad dressings. A full cup of red wine vinegar against a third cup of oil, plus the umami punch from the seasoning packets and soy sauce, creates something sharp and savory that stands up to three pounds of hearty cabbage.

Toasted sesame seeds and sliced almonds bring nutty crunch in every bite. Toast both in a dry skillet until golden before adding them to the salad.

Kitchen Tips

• Break the ramen noodles while still in the package. Less mess, more uniform pieces. Crush them into roughly half-inch shards, not powder.
• Dress the salad just before serving. The noodles absorb liquid quickly and lose their crunch. If making ahead, keep the dressing separate.
• Toast the almonds and sesame seeds separately. Sesame seeds burn faster than almonds. Watch them both closely.
• Shred the cabbage thin. Thick chunks don’t absorb the dressing well and make the salad harder to eat.

Variations

• Mandarin orange version: Add drained mandarin orange segments for a sweet, citrusy pop against the savory dressing.
• Edamame crunch: Toss in shelled edamame for extra protein and a bright green color contrast.