Chinese Chicken & Noodle Salad

May/June 2009, May/June 1998

Your rating: None Average: 3.9 (189 votes)

This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.

"Very filling, tasty salad. The dressing was a bit watery, but the flavor was excellent. Like others, I used marinated grilled chicken instead of poached, which added a little more flavor, texture, and color. "
Chinese Chicken & Noodle Salad

16 Reviews for Chinese Chicken & Noodle Salad


I've made this several times as an appetizer when I had people over for dinner. It's always a success and healthy, too! Too bad we hardly ever have leftovers. Shortcut: use pre-cooked chicken (I like Hormel's).


So good! I used sesame oil instead of canola oil for the crunchies. Only 5 minutes in the oven b/c it was already hot from my go to "cooked chicken" recipe (poached chicken = ick). Put about a tablespoon minced garlic/ginger combo in the dressing.


If you're trying to cut down on sugar, you may want to use sweet kechap, a sweet Indonesian soy sauce that's an almost syrup-like consistency. It's available at Wegman's Supermarkt and at many Asian markets, as well as online. Look for Kechap or Kecap Manis.


Five stars for the dressing!


I just made this salad today. I used leftover grilled chicken instead and I also added some shredded lettuce. I left all of the components separate so that I can make individual salads for a couple of days without letting it get soggy. Really love it!


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