Ramen Noodle Salad with Chicken and Oranges
A gorgeous, modern update to a classic potluck-style salad. This version is built on cabbage and has the sweet freshness of oranges along with a salty-sweet dressing that makes it all super addictive. I like to season and crisp up rotisserie chicken skin and serve that on top, but that’s totally optional.
- Yield: Serves 4 as a main or 8 as a side 1x
Ingredients
For the salad
- 2 tablespoons butter
- Two, 3-ounce packages of ramen noodles (flavor packets discarded)
- 1/2 cup sliced almonds
- 1 tablespoon sesame seeds or pumpkin seeds (pepitas)
- 1/2 red cabbage, very finely shredded (Napa cabbage can swapped, or use a combo! See note)
- 1 to 1.5 cups shredded carrots
- 1 bunch green onions, chopped or sliced into long pieces/strips
- 1 cup cilantro, tender stems and leaves, chopped (amount is approximate)
- 1 rotisserie chicken
- 2 fresh clementines, tangerines, or mandarin oranges broken into segments
For the dressing
- 1/2 cup neutral salad oil, such as canola or vegetable
- Scant 1/4 cup rice wine vinegar (apple cider vin or white wine vin also work)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- Lots of freshly cracked black pepper
Serving suggestions: Pickled jalapeños
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the top position.Â
- Carefully pull the chicken skin away from the meat, and place it on a sheet pan. Season lightly with salt and pepper and bake until deeply browned and crispy, about 5 to 6 minutes. Set aside (this part is optional but SO good).
- Meanwhile, pull the meat off the bone, and shred, slice, or chop it as you like. Set aside for now.
- Using your fist, a rolling pin or whatever implement you like, break/bust up the ramen into pieces/chunks. Put the butter in a large skillet over medium heat and when it’s melted, add the crushed ramen noodles. Toast/brown them until fragrant and golden, about 5 minutes, stirring occasionally. Add the almonds and sesame seeds during the last couple minutes to toast. Season with S&P. Set aside.Â
- Combine the dressing ingredients in a bowl, blender or jar and mix/shake until blended.
- In a big mixing bowl, combine the cabbage, shredded carrots, green onions, and as much cilantro as you like. Toss with enough dressing to really coat everything (as much as you like, leaving some extra on the side if desired). Adjust anything to suit your taste.
- Pile the salad on a big platter and top with chicken, crispy chicken skin, and the orange segments. Shower with the buttery, toasted ramen and almonds/sesame seeds. Top with some pickled jalapeno slices, if you like. Enjoy with extra dressing and soy sauce on the side, as desired.
Notes
Note 1: This salad can be made and mixed a couple of hours in advance, but just don’t add the ramen/almond until just before serving, as they will get soft on you.Â
Note 2: The amount of cabbage you use can really vary here, it by no means needs to be exact. I find that about 1/2 of a standard red or green cabbage usually yields the right amount. Or, I’ll use 1/4 of each and combine them for an extra colorful salad.Â