Chinese Chicken Salad – from the Southern Fried Radio Show
  • 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
  • ½ Cup Vegetable Oil
  • ⅓ Cup Rice Vinegar
  • ¾ Cup Sugar
  • 2 Seasoning Packets from the Ramen Noodle packages
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  1. 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.
  2. 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.
  3. 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.
Makes 8-10 servings. Note: This makes a lot but lasts several days in the refrigerator and makes a great all in one meal for lunch or supper.
Recipe by Southern Plate at