Chinese chicken salad recipes

Chinese chicken salad recipes


  • 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)

  • head cabbage, shredded or chopped
  • bunch green onion, finely chopped (or to taste)
  • (2 1/2 ounce) packages slivered almonds
  • tablespoons sunflower seeds



  • 3cup vegetable oil or 3/4 cup canola oil
  • 1tablespoons seasoned rice vinegar
  • 12  tablespoons sugar
  • teaspoons salt
  • teaspoon pepper


How to make it 

  • Prepare dressing and set aside.

  • Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.

  • Once noodles have begun to slightly brown, add slivered almonds.

  • If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.

  • Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.

  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.

  • Add the ramen/almond mixture and stir well.

  • Add dressing and stir to coat.

  • I generally prepare the dressing right before serving.

  • If it sits in the refrigerator too long, it gets very thick and won’t remix well.

  • Also, this amount of dressing is just the right amount to give the salad a good coating.

  • If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.

  • If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.












Donia Ramy

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