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


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
boneless chicken breasts
2 Tbsp
1 clove
garlic, minced

How to Make Chinese Chicken Salad


  • 1Cut up chicken into bite size pieces and sautee in chopped garlic, butter and soy sauce until done and browned.
  • 2Place nuts on a baking sheet and season with salt and bake at 400 for 8 minutes.
  • 3Chop or shred cabbage, add chopped green onions, chicken, and almonds.
  • 4Mix 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

Printable Recipe Card

About Chinese Chicken Salad

Course/Dish: Chicken Salads