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Gluten-Free Ramen Noodle Chicken Salad

Course: Main Dish, Side Dishes
Cuisine: Dairy-Free, Gluten-Free


For The Salad

  • 2 Blocks Lotus Foods Brown Rice/Millet Ramen Noodles - or alternative
  • 1/2 Head Green Cabbage - shredded
  • 1/2 Head Purple Cabbage - shredded
  • 1 Cup Shredded Carrots
  • 5 Stalks Green Onion stalks - chopped
  • 3 Tablespoons Avocado Oil - or vegetable oil
  • Cup Sesame Seeds
  • 1/3 Cup Slivered Almonds - optional

For The Dressing

  • 1 Cup Avocado Oil
  • 2 Teaspoons Tamari Gluten-Free Soy Sauce
  • 1 Cup Granulated sugar
  • 1/4 Cup Apple Cider Vinegar


  • Whisk together all salad dressing ingredients. Set aside.
  • Combine green cabbage, purple cabbage, and shredded carrots in large serving bowl. Set aside.
  • Break ramen noodles into small pieces with hands.
  • Heat avocado (or vegetable oil) oil in frying pan over medium heat. Add broken ramen noodles, sesame seeds, and slivered almond (if desired). Stir constantly until browned and lightly tanned. Cool.
  • When cooled add to the salad mixture. Mix well.
  • Pour dressing over salad mixture. Cover and shake vigorously to coat the salad completely. If you don't have a covered lid, just make sure the dressing is well incorporated.
  • Serve as a side or you can add chicken breast to make a full meal.


  • If you haven't yet mastered the perfect oven-baked chicken breast, then I've got you covered. The way that I do it is very simple. Lightly coat chicken breasts with olive oil and season with salt and pepper. Bake on a tinfoil lined baking sheet (easy cleanup) at 375 degrees for 25 minutes. If you have huge chicken breasts, then the baking time may increase slightly.