Chinese Chicken Salad – Recipe


Similar to you, I’m sure, I have a number of recipes that I’ve been making for as long as I can remember – recipes that my mom uses or that come out of my favorite cookbooks.  And then there are the recipes that I’ve developed, experimented with, refined…ones that I am extra excited to make and eat because each ingredient was added with a purpose.  The Crunchy Chinese Chicken Salad I’m sharing today is one of those recipes that I’ve created over time to have all of the yummy flavors and crunchy textures that I love in a salad.

Chinese Chicken Salad #recipe #salad

Graham has taken the last couple days off work to help me with a new home renovation project – you know how I get these big ideas in my head and he always plays nice – he may have gotten a pretty sweet Father’s Day present out of the deal to help things along….Anyway, when we’re working hard on projects, I like to make quick meals for dinner so that I can focus my attention somewhere other than the kitchen.  This salad requires only a little prep to chop the vegetables and toast the crunchy stuff.  I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!!  The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly.  Ratios for the ingredients depend completely on personal preference – here’s how I make it:

the best Chinese Chicken Salad - plus the Soy-Ginger dressing is amazing!

Crunchy Chinese Chicken Salad

Salad ingredients:

1/2 head cabbage, sliced thinly

1/2 head green lettuce, sliced thinly

1 C. fresh spinach leaves, sliced thinly

1/2 C. chives, chopped into small pieces

1 C. cilantro, chopped

2 grilled chicken breasts, diced

1 pkg. Top Ramen noodles (discard seasoning packet)

1/2 C. sliced or slivered almonds

1/4 C. sesame seeds

snap peas (optional)

broccoli florets (optional)

Salad Dressing Ingredients:

1/2 C. vegetable oil/olive oil

1/2 C. apple cider vinegar

1/4 C. soy sauce

2 Tbs. honey

2 garlic cloves, pressed

1/4 tsp. black pepper

1/2 tsp. ground ginger

Chinese Chicken Salad Chinese Chicken Salad

To make the salad:  Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  Toss all other ingredients in a large salad bowl.  Add cooled crunchies.  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  (Adjust salad:dressing ratio to taste)  Enjoy!!!

Chinese Chicken Salad #recipe #salad

Hope you love the recipe!  And Happy Father’s Day to all the dads out there!


  1. Christa says

    This looks great! My favorite thing to eat is salads and this is one that you can make a meal out of on a hot summer day which is even better! I have toasted sesame seeds and slivered/sliced almonds before and I do it in a non-stick frying pan on the stove top, just heat to medium put them in, stir them around occasionally. Keep a close eye on them, when they start to brown they can easily burn so when they are just right remove them from the pan…..the residual heat will keep toasting those little suckers! That way you don’t have to heat up your oven! (I would probably toast them separately, the almonds would probably take a little longer) Can’t wait to try the salad…I love cilantro :)

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