Oriental Chicken Salad

Oriental Chicken Salad

27 Reviews 2 Pics
Recipe by  Karen

“A light chicken salad recipe.”

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Adjust Servings

Original recipe yields 2 servings



  1. In a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
  2. In a medium sized bowl toss the dressing with the chicken, scallions and noodles. Chill and serve.

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Reviews (27)

Rate This Recipe


DEFINITELY cut down the oil to just about two tablespoons (I actually prefer Sesame oil as it has a better flavort). I also added a couple tablespoons of chunky peanut butter...came close to replicating a favorite cold noodle dish of mine from a pan-asian restaurant in Chicago. If you add the peanut butter, let it set a while before eating. Great easy recipe!

Holly Rader

Holly Rader

I scaled this recipe to 12 and it said to use 3 cups peanut oil. Man, was that too much! I poured most of it off. The flavor was pretty good. This dish was very simple to make.



yummy!! I used low salt soy sauce b/c I thought that the combo of salty ramen noodles and soy sauce might be too much. I also used canned, chunk chicken to save time (remember: also salty). I used Equal sweetener instead of sugar. Overall, a good recipe that I'll make often a quick and easy dinner/lunch.

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Amount Per Serving (2 total)

  • Calories
  • 622 cal
  • 31%
  • Fat
  • 57.8 g
  • 89%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Fancy Chicken Salad


next recipe:

Angela's Oriental Chicken Noodle Soup