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Chinese Chicken Salad

Chinese Chicken Salad

Ann Black

The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet


  1. In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
  2. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
  3. Add dressing to salad and toss to coat. Serve and enjoy!
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We really loved this. Instead of using the chow mein noodles, we used rice noodles from the can. I also cut down on the amount of peanut oil. I will make this over and over again for my family and friends.



Brandy Lee

We loved this salad! I used spinach leaves along with the regular head lettuce. I diced the chicen breast and cooked it in olive oil along with the green onion. Once the chicen was cooked through, I added the dressing (in which I used the balsamic-blend rice vinegar) and let it simmer for about 15 minutes. I poured the chicen mixture over the prepared salad and, being hot, it wilted the spinach. It was SO good! I was a bit late with the idea to add mandarin oranges, but there will be a next time, so.... I served this with egg rolls also found @ AllRecipes.