Chinese Chicken Salad
I had planned on saving this recipe for the cookbook I’m currently writing but we had so many people ask about it that I just had to go ahead and share it with you now. This is super easy and a take on a popular salad that you’ve probably had before. What I like about it is that it keeps in the fridge really well so I can make a batch on the weekend and eat it for lunch for three or four days and it just gets better every day the flavors are allowed to marinate and blend.
So as I’m headed off to Ecuador, here is one more recipe post until I get back. Be sure and stay up to date with my travels by clicking here or following me on the Southern Plate Family Facebook Page. (note, this post was written in Feb of 2012)
Lets make some salad real quick because I gotta pack and hunt down my passport…
You’ll need: Vegetable oil, Rice Vinegar, Cole Slaw Mix (or shred your own cabbage, see recipe for how much), Matchstick Carrots, Cooked Chicken breasts, Chicken flavored Ramen, Salt, Pepper, green onions, and 1 Cup Sliced Almonds (not pictured, they were camera shy).
*I know the Rice Vinegar isn’t one of those ingredients that most folks have on hand and I started to substitute it but it costs less than $2 at my grocery store and is easy to find in the Asian Foods section.
To start with, lets take two packages of Chicken Flavored Ramen Noodles, set the seasoning packets aside (You’ll use those in our dressing) and crumble them up coarsely. Place those on a rimmed baking sheet along with about a cup of slivered almonds.
Stir them up a bit.
Now place that in a 350 degree oven for about ten minutes or so, until lightly browned.
Stir it up again about five minutes into the toasting.
Take your oil, Rice Vinegar, Sugar, Seasoning Packets from the packages of Ramen Noodles, Salt, and Pepper and put them all in a big old mason jar.
Put the lid on that jar and shake for all you’re worth.
Set this aside.
You could also use a blender for this but a mason jar is usually handy around my house.
Get a REALLY BIG BOWL and place your cabbage, carrots, and chopped chicken in it.
You should also chop up your green onions and put them in it but I forgot those so I’m gonna add them at the end just before I take the photo.
If you don’t have a REALLY Big bowl, use a dishpan. I would have used my dishpan but it is temporarily lost in the abyss that is my home.
Here is our dressing. Now just pour that over our salad mixture.
I know you may be thinking “This is cabbage, this isn’t a salad” but really, by the time we add this dressing and let it marinate a bit, it will feel much more like lettuce, but it won’t get all soft and nasty like lettuce would.
Give that a really good stir to get everything coated well. This is gonna be a HUGE bowl.
THEN - You can make it fit in a 9×13 pan or your biggest Pyrex mixing bowl (it will shrink down a bit after a few hours) and then cover it and place it in the fridge.
It really needs to sit in the fridge for several hours, or overnight, to allow the flavors to blend and develop.
Here are our Ramen and Almonds, all nicely toasted 
Don’t put this on the salad until you are ready to serve it. I store it in a plastic bag and put it on the individual servings.
And voila! Our beautiful Chinese Chicken Salad – that I scarf down for lunch several days a week
Ingredients
- 2 Chicken Breasts, cooked, cooled, and cubed
- 2 pkgs Cole Slaw Mix (Shredded cabbage, about ten cups)
- 1 package MatchStick Carrots (about 2 cups)
- 2 packages Chicken Flavor Ramen Noodles
- 1 Cup Sliced Almonds
- 3 -4 Green Onions, sliced
- 1/2 Cup Vegetable Oil
- 1/3 Cup Rice Vinegar
- 3/4 Cup Sugar
- 2 Seasoning Packets from the Ramen Noodle packages
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Break up ramen noodles onto jelly roll pan, reserving seasoning packets for dressing. Stir in almonds. Place in 350 degree oven and toast about ten minutes, stirring halfway through, until very lightly browned. Remove from oven and allow to cool completely. Once cooled, store in large zipper seal bag.
- In Quart size mason jar, place both seasoning packets from Ramen, oil, rice vinegar, sugar, salt, and pepper. Put lid on tightly and shake vigorously until well blended. Set aside.
- Dump cole slaw mix, carrots, green onions, and chicken in a very large bowl (or dish pan). Stir well. Shake dressing again and then pour over all. Stir to coat. You can make it fit in a 9x13 pan or your biggest Pyrex mixing bowl and then cover it and place it in the fridge. It really needs to sit in the fridge for several hours, or overnight, to allow the flavors to blend and develop. Top each serving with toasted Ramen/Almond mix.
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Posted by Christy Jordan
on Feb 19 2012. Filed under Chicken, Main Course, Quick&Easy.
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Sounds great, Christy! Could sugar substitute work in this recipe? Praying for your safe trip!
Yes, it sure will!! Thank you so much for your prayers, they mean the world to me!!
I’ll try this sometime this week. Looks great! Have a safe trip. You are in my prayers!
Thank you so much Cindy, your prayers mean the world to me!!
Sounds so, so good!
God bless you and keep you safe. You are in my prayers. Looking forward to hearing all about your trip.
Love, Pam
I’ve been making this for years. It is so good. I have a few changes, I use 2 T sugar (splenda is fine) and 3 T regular vinegar. I also like to toss my dressing on the salad right before serving, along with the crunchies. (I use a total of 1/2 cup of any or all of the following: slivered almonds, sesame seeds, sunflower seeds, Chinese noodles, or any other crunchy thing you enjoy) along with the ramen noodles. It is ~OK~ after it had wilted down a bit after the dressing, but my favorite way to eat it is right after it is dressed and everything is crunchy. I have never added the chicken, but it was part of the original recipe I was given. It sure do love it and it is always a hit at summer get- togethers.
This sounds good, too-thanks, Melanie!
Do you reduce the sugar from 1/2 cup to 2 Tbsp? Does that make it bitter?
No, it is not bitter at all. I can’t imagine it with 3/4 cup sugar!
Thanks Melanie, Are your other dressing ingredients the same as Christy’s? I want to try it with the reduced sugar but want to make sure I have everything else in proportion.
I only use one packet of ramen & seasning in addition to the sugar & vinegar changes.
No matter how you make it, it’s gonna be a hit.
I’ve seen it with soy sauce as well. It’s very versatile.
I have to find my recipe for a similar recipe that we call Asian Slaw. My recipe also called for soy sauce, and I substitute Splenda for the sugar. I know it keeps well in the refrigerator several days, but it never makes it past the meal at which it is served! Soooo good! Thanks for posting this.
Thanks! I was one of those people looking for this recipe! Safe trip!
I hope you enjoy it Teresa and I am so excited about this trip, thank you for keeping us in your thoughts!!
This reminds me of the Asian salad @ Applebee’s.
Must try, looks delish!
Interesting combinations. It also looks like it should be easy to halve. I’m only cooking for myself this week and don’t want to wait for a crowd! Wishing you safe travels & exciting memories. =^..^=
The Ramen seasoning contains MSG. I use the noodles and throw the rest away. Do you have any suggestions for making your own seasoning blend for the dressing? Thanks!
Yummy! I will have to try it this way, I usually use Beef Ramen noodles and Apple Cider Vinegar.
I hope you like it Dawn!!
Have a super trip. Praying for you!
Does this call for 2 whole chicken breasts or, as it appears in the photo, 2 half, boneless chicken breasts? It doesn’t seem like two ordinary boneless halves would be enough for 8-10 servings. Of course, our servings are often far bigger than recipes seem to expect!
Oh my gosh!!! I have not had this in a while but I love it. Thanks so much for sharing. I see a trip to Walmart in the extremely near future for ingredients!
This is my favorite salad. I make it with leftover grilled chicken – YUM! Safe trip my friend! Take lots of pictures!
I’ve been making this for years as well, but I use brown sugar and soy sauce in place of the salt. I also use the oriental flavored ramen noodles. The noodles are all the same, just the flavor packets are what vary.
Broccoli slaw!
Christy, Hope your travels are safe – Will be praying for your safe arrival and return. I’ve tried the salad before but not with the chicken – It’s wonderful!!!!
Thanks so much for posting this recipe….I used to make this all the time, but misplaced the recipe a while back and so haven’t been able to make in quite some time. I didn’t think I’d ever come across the same recipe again…lots of similiar ones, but I remember the dressing ingredients…and these are the same….Yippee!! The only thing I did differently was to add dry roasted peanuts instead of the sliced almonds, and my recipe didn’t call for the chicken either. Anyway….really happy to have it back…Thanks again!!
Sure sounds good but cant do any of these kinda salads because of the Ramem seasoning is loaded with the nasty MSG —–sure wish some company would come up with a Non MSG version —like they finally did with the dry Ranch dressing ….
How do you prepare your “chicken breast, cooked?”. How do you cook yours?
Hummmm . . Sounds Great, But also appears to have a Ton of Salt.
Christy, any Suggestions for Cutting Out a lot of the Salt from the Packets of seasonings. I have to Restrict the Salt these days.
NOT By Choice!!
Christy have a wonderful and safe trip. Hoping and praying that what ever you and your group need to do I pray that God will supply all of your needs.
God Bless each and everyone.
Try half the packet of seasoning.
First, buy really big refrigerator to hold that really big bowl or dishpan . . . . =-)
I love your recipes and the way you you explain/narrate them…sometimes I am a bit overwhelmed at trying new recipes….but…you always seem to make them “user friendly” and easy to make!
This is one of the recipe I used to make for our company picnic, but without the chicken. I really didn’t like making dressing, so I just bought some bottled sesame ginger dressing. I made such a large amount, I had to put it in a big trash bag to mix it, then into one of those really big serving dishes you could bathe a toddler in. I had made the mistake one year after everyone got sick with the mayonaise type salads by saying you can make salads without mayonaise. After that I had to come up with alternative salads. That’ll teach me to open my mouth. Our company had about 300 employees….
You and your group take care of yourselves. I’ll pray for you. We need you back here safe and sound with more wonderful recipes.
I make Chinese Chicken Salad, too. It’s just so good! Now I feel the urge to make it soon, thanks
Never occurred to me to toast the ramen too, what a clever idea. I would like to point out to your readers that they should be sure to get regular rice vinegar instead of seasoned rice vinegar. Seasoned rice vinegar has a lot of salt and sugar in it already and I’m afraid it would make your salad too salty. It’s what I use in mine, but I don’t add any salt or sugar so it works out fine 
If I make it soon, I may need to add some pineapple or mandarin oranges, how good does that sound?
Oh goodness I can’t wait to get to the grocery store for the ingredients and try this recipe.
Many Thanks Christy
Hi Christy,
I love all your recipes, Christy! I do a segment on our local radio station WDUN in Gainesville, Georgia every weekday called What’s for Supper? when I get to talk about a different recipe then some food-related subject. It’s so much fun! The segment is sponsored by our family’s locally-owned grocery store, J&J Foods based in Gainesville. I’ve followed you on Facebook and through your website for several years and was thrilled to meet you at the Food Blog Conference in Birmingham in 2011. I love your cookbook and have promoted it several times on the segment. I would love for you to join us one day as a guest. It’s a very short segment, 5-7 minutes. If you would ever be interested, we would love for you to have you! Thanks so much. You’re an inspiration!
Oh WOW, thank you so much Crevolyn!!! I would love to consider it (all depends on timing). You can contact me at media (at) southernplate (dot) com
Made this for supper last night & we liked it a lot!!! Even better today for lunch!
Made this tonight for supper and my Hubby declared this recipe a keeper!! It was totally yummy
Love, love, love your blog Christy and love your cookbook as well,
Blessings!!
Hi Christy, I made this last week for our potluck at work and it was a hit. Everyone that tried it said that it was wonderful. Thanks for a great recipe.
My hubs went wild over this and I loved it!! I didn’t put the dressing or the crunchies on until individual servings-I also added cheddar cheese-Best recipe in a long time for me with chicken!!!!
I am so glad to hear he liked this so well!!!
Made this earlier today, and oh my, is it good. I made a half batch, thinking we could just try a little. Next time will have to make the whole thing. Delicious. I bet it would be good with some tiny shrimp instead of chicken…
I made this twice. My daughter and I both love it!
I am so glad to hear it is a hit at your house!!!
Made this with brown sugar rather than white, and only about 1/2 cup. It was wonderful. It is great left over and I can see it becoming a staple at our house in the summer.
I just found this on Pinterest. It looks great. I will be sure to make it next week. Yumma!
I LOVE this recipe! So yummy for a light lunch and if you leave out the chicken it’s a great cole slaw recipe.
I am so glad to hear that you like it Kerri!!!
Was wondering if I were to make it with a different flavor ramen like beef or the pot roast or spicy shrimp? Maybe use left over beef/pot roast or even shrimp ? Endless possibilities!!! Love it! Thank-you Christy, I love this web-site and love,love,love your recipes!!! Started off just looking at pintrest and wound up here.Thanks again! God bless!!
I finally made this for the first time yesterday, and it’s delicious! What a great supper for a hot evening. And it was even better today for lunch. One question: is it still considered bad manners to lick the salad bowl clean if no one else is home to see you do it?
Thanks so much for this “keeper.”
My sister made this for me a couple of years ago and I loved it. I never got the recipe for it and forgot about it so glad you posted it. Thank you.
I hope you get to make it soon Melanie!!
I just love your recipes and bought your cookbook. Curious if you are considering entering nutritional information to your recipes? Thanks!
Could this recipe be cut in half, sounds good for lunch time and we are but two of us here, hubby and I. Or how long would the recipe last and still be good. It sounds delicious. Thank you
Easily the best use EVER for Ramen noodles! (Never thought I’d ever eat those again, but it’s worth it in this dish.)
[...] For the original and out of this world recipe for Chinese Chicken Salad that is made with crushed Ramen Noodles, you can find it here at Southern Plate: [...]
so excited I made this for supper tonight, is it wrong for me to wish that the kids not like it so I can have left overs?
This is the recipe I use and I throw the packets away.
You can get rid of the Accent salt if you want but this dressing is better than I’ve ever tated it made with the packets. It’s from a distant relative and I have sent and SOS to get it when I lost it!!
1 Tlb Accent salt
4 Tlb sugar
2 tsp salt
1 tsp pepper
6 Tlb Rice Vinegar
1 cup veg oil
Hope you enjoy!
Marcie
I would double the dressing recipe I posted above for the amount of chicken salad in this recipe.
I make this salad but instead of Cabbage, I use the prepared Broccoli slaw from grocery store. Very good