Grace's Awesome Chinese Chicken Salad

“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!”

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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