“There are so many variations on this salad, it almost seems silly to post it. But I think this version is delicious, so here you go! :) This is so very simple and so delicious and perfect for summer. Serves a crowd who will chew off your arm when they find there's no more.”

Ingredients Nutrition

  • 1 -2 lb cooked chicken, cut bite size (I sauteed 2 pkgs chicken strips seasoned with lemon pepper)
  • 1 small napa cabbage, quartered lengthwise and sliced thinly crosswise
  • 2 carrots, shredded
  • 13 cup cilantro, chopped
  • 1 cucumber, peeled in stripes,quartered lengthwise and sliced thinly crosswise
  • 2 -3 green onions, sliced in thin diagonal strips (optional)
  • 2 -4 ounces slivered almonds, toasted
  • 1 package chicken-flavored ramen noodles
  • 2 -4 ounces sesame seeds
  • olive oil
  • chili oil
  • sesame oil
  • 3 -4 tablespoons cider vinegar
  • 1 tablespoon honey
  • pepper


  1. Toss vegetables and chicken together in a VERY large bowl.
  2. Break ramen noodles into a shallow oven pan and toast.
  3. Toast almonds and sesame seeds in a seperate pan.
  4. Almonds burn quickly!
  5. To make dressing, pour 1/8 c olive oil in a glass measuring cup.
  6. Then add half chili oil and half sesame oil until you have a total of 1/3 cup oil.
  7. Add the honey and the seasoning packet from the noodles, then the vinegar and stir together.
  8. Taste for seasoning and add pepper if needed.
  9. This makes a pretty spicy dressing.
  10. Pour the dressing over the salad, then add toasty toppings and toss together.
  11. NOTE: This is best the first day.
  12. If you plan on having leftovers, set some salad aside BEFORE adding the dressing and reserve a small amount of dressing in a seperate cup.
  13. Also reserve some toasty toppings in a baggie.
  14. Delicious for lunch the next day and still tastes fresh and not soggy.

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