Tuesday, July 13, 2010

Chinese Chicken Salad

Everyone has their own version of the Ramen Chinese Chicken Salad.  This is my version. 

2 bags of slaw, 2 bags of Oriental Flavor Ramen and 1 Armenian cucumber.

The chicken.

Crushed Ramen and slivered almonds.

  • 3/4 cup canola oil
  • 1/4 cup sesame oil
  • 6 T. sugar
  • 6 T. rice wine vinegar
  • 1 packet of Oriental Ramen seasoning
  • Salt and pepper to taste

  • 2 bags coleslaw
  • 2 packages of Oriental Ramen
  • 2 chicken breasts, diced
  • 1 Armenian cucumber, diced
  • 1 cup slivered almonds
  • 1 bunch green onions, chopped, optional

Combine ingredients for dressing in a container with a tight fitting lid.  Shake well or mix well with a whisk.  Let sit at room temperature, shaking or stirring occasionally, until sugar is dissolved, about 1 hour.  Refrigerate until ready to use.  Crush Ramen.  In a large castiron skillet toast almonds and crushed Ramen until light golden brown. Dice chicken, cucumber and green onions.  Toss everything together with cabbage.  Toss with dressing and serve.

I often serve this as a side dish, omitting the chicken and call it Oriental Coleslaw or double it to serve a crowd!

This post is linked with Tasty Tuesday.


  1. what a great recipe I think I may have possibly ate something like this before not sure if chicken was in it I love it because of the chicken it would be great for leftover chicken as well love it thanks

  2. Hey there Sassy Mamma Chicken!!!
    Your chinese chicken salad sure looks YUMMY!!!
    I'll have to give this a try!



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