Portable Chinese Chicken Salad

14

"This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with."

Ingredients

25 m {{adjustedServings}} servings 266 cals
Serving size has been adjusted!

Original recipe yields 11 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
  2. Break up ramen noodles into a small bowl; add almonds and set aside.
  3. In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
  4. When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I gave this 4 stars cause I prefer it the way I make it. I add 1 T. soy sauce to the dressing and use 2 packets of sweetener with regular white vinegar and regular vegetable oil. I also add a ...

I broiled the chicken breasts. With my salad mix, I used lightly chopped cashews instead of almonds. I added chopped green onions and slivered canned water chestnuts. Splenda was the perfect swe...

Okay, so it's not as good as the Chinese chicken salad you make from scratch, but for a quick and easy recipe, this one is remarkably tasty. My family made me promise to make it again (and agai...