Easy Chinese Chicken Salad

Easy Chinese Chicken Salad

Rachel 0

"This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving."


15 m servings 361 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
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Your rating



  1. 9 Ratings


I doubled the dressing as Brenda suggested. I took the salad to a potluck and it must have been a hit because the bowl was half empty. Very good.

I altered dressing recipe: 1/4 cup olive oil, 1/4 cup sesame oil, used rice vinegar in place of apple cider and added 1 Tablespoon soy sauce. Also, toasted the almonds and sesame. Excellent.

A little dry. Needs more dressing. Next time I'll add more sweetener.

This is one of my favorite dishes to bring to potlucks. People gobble it up! I like to use sliced instead of slivered almonds and toast them a bit in a frying pan along with the sesame seeds.

crunchy -sweet, tangy and filling. I had to adapt, a lot. I used crunchy wont-ton strips, honey coated sunflower seeds and regular vinegar. Only since where I live, the little grocery does n...

My husband and I loved this. I did double the dressing and added a little more vinegar to the dressing. I also used about 2 TBS sesame oil instead of some of the olive oil and added fresh ginger...

Super simple. I used purple cabbage & only doubled the vinegar after reading the other comments. Will be making this again.