Total Time
1hr 40mins
Prep 45 mins
Cook 55 mins

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

Ingredients Nutrition

Directions

  1. To assemble salad (do this as close to serving as is possible).
  2. Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
  3. Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
  4. To make dressing:.
  5. Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
  6. Pour dressing over salad and toss to coat.
  7. This is a great main dish served with some fresh fruit and croissants.
  8. Cooking time reflects the time to roast a chicken.
Most Helpful

5 5

My family loved the dressing recipe with the minimum amount of sugar. Added mandarins and substituted soft fresh noodles. Saved to my recipe faves. Thank you for sharing.

5 5

I can't believe I haven't rated this! I have used this recipe no less than 6 times and love it! Definitely double the dressing amount. I use 4 T of sugar, right in the middle. I have found I like the salad better with the dressing put on ahead of time to soften up the ramen noodles a bit. And I don't use as much canola oil as called for. Other than that, this recipe is outstanding.

5 5

This is FABULOUS! It gets a nice crunch from the almonds and water chestnuts. I used the full amount of sugar in the dressing and it is to die for.This would be great to bring to a picnic or potluck- just make sure to dress right before serving. I'll be making this again and again!