Transforming inexpensive ramen into a healthy lunch is as easy as skipping the seasoning packet and adding crunchy vegetables, chicken and almonds. A tangy dressing—with a secret ingredient (ketchup!)— is so good, you may want to double the dressing recipe and keep some in the fridge for future. This salad delivers a satisfying mix of fiber, protein and healthy fats to keep you full through the afternoon.

Steaming the broccoli, as opposed to boiling it, retains more nutrients (1). And if you want to save some prep time, using rotisserie chicken instead of cooking it yourself works just as well. 

Active time: 20 minutes | Total time: 25 minutes

Crunchy Almond Chicken Ramen Salad

Ingredients

For the dressing

• 4 tsp ketchup
• 4 tsp low-sodium tamari or soy sauce
• 1 tbsp rice vinegar
• 2 tsp ginger, finely grated
• 1 small garlic clove, minced
• 2 tbsp avocado or olive oil

For the salad

• 1 3-oz (85g) package ramen noodles (discard seasoning packet)
• 8 oz (227g) broccoli, cut into bite-sized florets, stalks finely chopped
• 1 ⅔ cups (224g) cooked skinless chicken breast, chopped
• 2 cups (140g) green cabbage, finely shredded
• 1 small red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup (36g) unsalted almonds

Directions

In a large bowl, whisk together the ketchup, tamari, rice vinegar, ginger and garlic. Gradually whisk in the oil. Break up the uncooked noodles and toss them with the dressing in the bowl. Let sit, tossing once or twice, until slightly softened but still chewy, about 10–15 minutes.

Meanwhile, heat a dry pan on medium-high and add almonds. Toast almonds for 2-3 minutes or until fragrant, tossing occasionally. Set aside to cool, then roughly chop.

Place a steamer basket in a medium saucepan, add 1 cup of water and bring to a boil. While water heats, fill a medium bowl with ice water and set aside. Once water comes to a boil, add the broccoli to the steamer and cook until bright green and crisp-tender, about 3 minutes. Transfer the broccoli to the ice water with a slotted spoon to stop the cooking. Drain well and pat dry with paper towels.

Add the broccoli, chicken, cabbage, peppers, green onions and almonds to the bowl with the noodles. Toss to combine and serve.

Serves: 4 | Serving Size: 1 ½  cups salad

Nutrition (per serving): Calories: 351; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 55mg; Sodium: 541mg; Carbohydrate: 27g; Dietary Fiber: 6g; Sugar: 7g; Protein: 26g

Nutrition Bonus: Potassium: 923mg; Iron: 13%; Vitamin A: 10%; Vitamin C: 177%; Calcium: 15%

Originally published May 25, 2021; Updated May 2026

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