Chinese Chicken & Noodle Salad

May/June 2009, May/June 1998

Your rating: None Average: 3.9 (191 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


Some changes I made.. Buckwheat noodles(Asian isle) and coconut aminos(soy sauce)! Grill your chicken!!! - Salt/pepper coconut oil! Worth every effort!

Awesome, yummy!!! All the things eat it!!
Awesome when altered...

We make this recipe once a week, but with some alternations. We double the recipe but omit the Ramon noodles. Instead of buying all the veggies, we use two bags of fresh pre cut broccoli slaw vegetable mix. I sauté the broccoli slaw in a wok with a tablespoon of EVOO until slightly wilted. I do not like blanched chicken so I grill three pieces that are simply seasoned with salt and pepper and then shred it. Toss the sautéed broccoli slaw and shredded chicken in a bowl with the green unions, dressing and toasted almonds and you have a very delicious salad without the processed Ramon noodles.

Fast, easy, budget friendly, low calorie

Used Savoy cabbage. Made Ginger Dressing from Cooked chicken strips in oil, ginger n garlic, S & P. added La Choy Chow Mein Noodles. Sooo delicious

Neither Chinese nor sensible

My first complaint about this recipe is in advocation of using instant ramen noodles. Isn't this site called "Eating Well"? Yes, it advocates "baked" ramen over deep fried, but considering the preparation methods, almost any type of alimentary paste can be used! Further, ramen noodles are a very, very Japanese style of noodle. Chinese noodles are, in fact, made with low-protein wheat flour and then pulled by hand, which gives them an altogether better flavour and texture than any instant noodle ever can.

Secondly, the method of preparation of the chicken, as detailed in this recipe, leaves one to wonder why anyone would cook at home if this were the method to be used. Not only is blanching the chicken only supposed to be a pre-preparatory method, but the Chinese definitely know how to marinade. Those who took it upon themselves to marinade this chicken, even in, say, an Italian Marsala, are actually being more authentic than the original recipe.

There are other things wrong with this recipe, but I'm afraid I've gotten to the point of "TL;DR".

Simple, easy to follow
Comments (2)


heidiho2day wrote 3 years 14 weeks ago

Since you are sooo

Since you are sooo opinionated perhaps you should start your own website. Most of us are busy moms and home cooks looking for something quick and fun. This is not iron chef.

Anonymous wrote 3 years 36 weeks ago

I am not sure but I believe

I am not sure but I believe all receipes can be altered to fit ones needs. Japenese or Chiense I don't think that these reciepes are from acutally Ethinic receipes but are to be creative and a heatlthier alternative. But that's just my opinion.

Love IT

I usually make my chicken and pasta in an Italian style, like this chicken, angle hair, and sundried tomato,, but loved the Chinese style in this dish.


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