Crunchy Chinese Chicken Salad

"There is plenty of crunch in this salad from the Napa cabbage, toasted almonds, and dried ramen noodles. If you want a little more zing, sprinkle some crushed red chile peppers. Also try substituting peanuts for the almonds."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by vicki photo by vicki
Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

  • For Salad

  • 1 head napa cabbage, shredded or thinly sliced
  • 4 green onions, thinly siced
  • 2 tablespoons sesame seeds, toasted
  • 14 cup cilantro leaf
  • 3 tablespoons toasted almonds, sliced
  • 2 (3 ounce) packages uncooked oriental-flavor instant ramen noodles (save 1 seasoning mix packet for dressing) or (3 ounce) packages chicken-flavored ramen noodles, crushed (save 1 seasoning mix packet for dressing)
  • 2 cups chicken breasts, cooked and shredded or cubed
  • For Dressing

  • 4 tablespoons sugar
  • 12 cup sesame oil (or 1/4 cup sesame oil and 1/4 cup cooking oil for milder flavor)
  • 12 teaspoon fresh ground black pepper
  • 6 tablespoons rice vinegar
  • 1 teaspoon fresh gingerroot, minced (optional)
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directions

  • Combine salad ingredients in a large bowl.
  • Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
  • Mix well.
  • Refrigerate overnight or several hours.

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Reviews

  1. My friend has made this recipe at our work potlucks for years, and it is always the best thing there! She only uses one package of the ramen noodles, and makes the dressing the night before. About 30 minutes before serving, she stirs in the crushed ramen noodles and dressing. This way the noodles are really crunchy!! Trust me, you can't go wrong with this one..
     
  2. My family loved this! I used the chile flavor seasoning packet from ramen. I reduced the oil and used half peanut, and half sesame-chile oil. I also reduced the sugar to 2 tablespoons. Very, very, good.
     
  3. Yummy! I made this and used both pkts of raman seasoning, was not too salty at all. Also used cashews instead of almonds. I would mix up about 50% more dressing though, as it absorbs into the noodles it causes some dryness. Unless you do as hotlilnumber suggested. I think I will try that next time I make this (tomorrow!!) I also added some tiny broccoli florets and thinly sliced carrots. It was a HIT!! Thanks so much for sharing!
     
  4. Wonderful--definitely a 5-star recipe. The only thing I'd do different next time is not put the ramen noodles in until serving time (I like them crunchier). I also added 1/2 can water chestnuts, diced. I didn't use the seasoning packet (too much MSG), but made my own seasoning with 3 cloves garlic, minced, 2-3 tsp. shoyu (a type of soy sauce), 1 tsp. Hoisin sauce, 1 Tbsp. fish sauce (you don't taste this, but it gives it "umami") and 1/4 tsp. red pepper flakes. The salad got rave reviews; it's way superior to anything I've ever had in a restaurant or from a deli. Thanks for sharing this recipe.
     
  5. Excellent! Followed the recipe exactly except I only added 3 tablespoons of sugar. I also added a little Chicken Chili Sauce (3 tbs.) which I had purchased at my local Asian market. I didn't put in as much cilantro as I feel it can overwhelm a dish. I did include the gingerroot. Awesome, will be making this again.
     
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Tweaks

  1. Yummy! I made this and used both pkts of raman seasoning, was not too salty at all. Also used cashews instead of almonds. I would mix up about 50% more dressing though, as it absorbs into the noodles it causes some dryness. Unless you do as hotlilnumber suggested. I think I will try that next time I make this (tomorrow!!) I also added some tiny broccoli florets and thinly sliced carrots. It was a HIT!! Thanks so much for sharing!
     
  2. excellent recipe, double for baby shower. Added fresh ginger and parsley instead of cilantro. In addition to sesame toasted, also added slivered almonds, and did 3 to 1 ration with sesame oil and crisco oil. Used boneless chicken breast that had simmered for one hour and shredded the chicken.
     
  3. I enjoyed this recipe very much! I tried to cut it down in size to one portion, since I live alone and I think I managed to get the flavors just right. I poured the dressing on right before serving and it was delicious. The leftover didn't fair very well overnight, so I think this is best served immediately. I have a similar recipe which calls for coleslaw instead of the Napa cabbage. I think I will try it with mandarin oranges and red onion slices next time.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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