Easy Yummy Chinese Chicken Salad

Easy Yummy Chinese Chicken Salad

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
Recipe by  AMC

“This recipe is not complicated and my family loves it.”

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Adjust Servings

Original recipe yields 10 to 12 servings



  1. In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.
  2. In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds.
  3. Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.

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Reviews (25)

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I make this all the time for my family when I have leftover roast chicken. I use the following substitutions: Peanut oil instead of vegetable oil, leftover roast chicken instead of canned chicken and toasted sesame seeds instead of almonds with a little sesame oil sprinkled on to taste. Everyone always raves about it.



First off, using pre-shredded cabbage and a bag of salad mix saved me a lot of time! I made the recipe following the directions but omitted the cilantro because I didn't have any on hand. When I tasted it, it was a very savory taste as opposed to a sweet and sour taste you would expect. I sprinkled sugar over it and kept mixing it in until it tasted the way I liked it. It worked very well. Some reviewers have commented that it is too oily. I used a large bag of cabbage and a small bag of salad mix. It was not oily at all this way. IF you are afraid it might be too oily for you, add a little dressing at a time to suit your taste. Overall, a tasty and easy salad! P.S. So I'm eating this salad and thinking to myself, "Gee, I wonder if adding mandarine oranges would be good?". So I frantically look through the cupboard for oranges and to my dismay there are none. However, there is a can of pineapple. So I added a whole can plus some juice, and wow! This is now a FIVE STAR SALAD!!!



Excellent recipe. I tried it for the first time at my first office potluck for Valentine's Day and everyone who tried it absolutely loved it. I used red cabbage for more color and I added a can of drained water chestnuts because I had it in the cupboard.

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Amount Per Serving (10 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 31.6 g
  • 10%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 712 mg
  • 28%

Based on a 2,000 calorie diet



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Chinese Cabbage Salad II


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Chinese Pasta Salad