Chinese Chicken Salad

Chinese Chicken Salad Recipe

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Christie Gowdy


This was from my Grandmother in Idaho, it keeps well becuase you use cabbage instead of lettuce. This is a family favorite and we make it several times a month!


★★★★★ 1 vote

20 Min
20 Min


  • 1
    head of green cabbage
  • 1 c
    almonds, slivered
  • 2 pkg
    oriental top ramen, crushed
  • 1 bunch
    green onion, chopped
  • 1/2 c
    canola oil
  • 1/2 c
    seasoned rice wine viengar
  • 1 dash(es)
    sesame oil
  • 1 Tbsp
    soy sauce
  • 1/2 c
  • 1 Tbsp
    fresh ginger
  • 1 pkg
    oriental seasoning mix from ramen
  • 2
    boneless chicken breasts
  • 2 Tbsp
  • 1 clove
    garlic, minced

How to Make Chinese Chicken Salad


  1. Cut up chicken into bite size pieces and sautee in chopped garlic, butter and soy sauce until done and browned.
  2. Place nuts on a baking sheet and season with salt and bake at 400 for 8 minutes.
  3. Chop or shred cabbage, add chopped green onions, chicken, and almonds.
  4. Mix all other ingredients together and slow whisk in oil. (may need to add more sugar if you prefer it to be sweeter). Pour dressing over cabbage mixture. Let stand about 5 minutes and add crushed ramen on top. Serves 4-6

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About Chinese Chicken Salad

Course/Dish: Chicken Salads

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