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


  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

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.

Jennifer S. April 20, 2015

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.

pena.denise July 19, 2009

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!

cookiedog January 05, 2008