Grace's Awesome Chinese Chicken Salad

READY IN: 30mins
Recipe by BecR

A quick and easy chicken salad with the most awesome rice vinegar dressing! Great use for leftover chicken. I got this recipe from a lovely co-worker, Grace (she says she always doubles the onion amount). Best served within one hour of mixing. Enjoy!

Top Review by Mrs.Jack

DELICIOUS, Becky-thank you for suggesting! I made exactly as written except I omitted the almonds, I used pkg cole slaw mix, and I added some fresh ginger to the dressing just because I like it not that it was needed. Fast, easy, and flavorful!What a great addition to my special meal tonight-thank you again!!!

Ingredients Nutrition

  • 2 tablespoons salad oil
  • 1 (3 ounce) package ramen noodles (do not use seasonings)
  • 12 cup sliced almonds
  • 2 tablespoons sesame seeds
  • 2 cups shredded cooked chicken breasts
  • 4 cups finely shredded cabbage (1 small head- or buy a package of cole slaw salad mix- it has 5 or 6 cups already shredded)
  • 12 cup chopped green onion
  • salt, to taste
  • Rice Vinegar Dressing

  • 13 cup salad oil
  • 13 cup rice vinegar (or distilled white vinegar)
  • 3 teaspoons sugar
  • 12 teaspoon pepper


  1. Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes).
  2. Lift out mixture from frying pan; drain.
  3. In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste.
  4. Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated.
  5. Serve within 1 hour of mixing.

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