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With summer here, I’m always looking for great dinners that I can make easily without turning on the oven. We love to eat pasta salad, sandwiches and grill most of our meats on the hotter days.

One of the favorites amongst my boys is this Ramen Salad topped with Grilled Chicken! It’s a little sweet, crunchy and absolutely delicious! The chicken is marinated and grilled, then chopped up and mixed into a mix of ramen, cabbage, almonds and seeds and covered in a simple dressing.Asian Ramen Salad with Grilled Chicken

I mix up everything but the chicken hours before we are going to serve. The longer it sits, the better it is but I tend to mix it up after lunch-maybe 4-5 hours before we eat dinner. Then all we need to do before we eat is grill up the marinated chicken and chop/add it to the salad mix!Grilled Chicken Ramen Salad

Here’s the recipe:

Chicken Marinade
  • ½ Cup low sodium soy sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoon brown sugar
  • 1 teaspoon sesame oil (any oil is fine)
  • 3 Tablespoons rice vinegar
  1. Mix all ingredients in a Ziplock bag or platter and add chicken breasts.
  2. Let marinate for at least 2 hours, overnight is best.
  3. Grill chicken, using left over marinade to baste while cooking.


Grilled Chicken Ramen Salad
  • 2 Breasts of Chicken- marinated, grilled and chopped
  • 1 bag of Coleslaw
  • 2 packages of Ramen (no flavor packets needed)
  • 1 small package (2-3oz) of Sliced Almonds
  • 1/2 cup of sunflower seeds, no shell
  • 3 stalks of Green Onions, sliced
  1. Mix all ingredients together and top with desired amount of dressing.
  2. Toss dressing and salad together until the salad is evenly covered.
Ramen Salad Dressing
  • 1/3 cup vegetable oil
  • 3 Tablespoons rice vinegar
  • 1/4 cup white sugar
  1. Mix all ingredients and pour over salad to your desired taste.
Feel free to reduce the amount of sugar or use a sugar substitiute

Grilled Chicken + Ramen Salad