Chinese Chicken Salad
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Chinese Chicken Salad

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This Chinese Chicken Salad recipe is so good you will love making it year-round. It’s perfect for those family reunions, church functions, and family picnics in the park. This recipe is probably about 35 years old. I had a dear friend by the name of Cheryl C. and she would make this salad for neighborhood parties.

I can tell you this for sure, everyone wanted the recipe. So, I thought today was a perfect day to share it with all of you. It’s so simple to make I think your family will love it!

This Chinese Chicken Salad has a crunch of cabbage, sliced almonds, some sesame seeds, Asian noodles, chopped green onions, and shredded chicken with a slightly sweet salad dressing.

Chinese Chicken Salad

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Chinese Chicken Salad

Step One: Gather Ingredients

Gather the ingredients.

Chinese Chicken Salad

Step Two: Make Salad Dressing

Make the Chinese Salad Dressing by adding the ingredients to a blender, starting with the oil, the white vinegar, the soy sauce, sugar, pepper, and the seasoning packets until smooth. Refrigerate the salad dressing until ready to serve.

Chinese Chicken Salad Dressing

Step Three: Combine Salad Ingredients

Combine the cooked shredded chicken, shredded cabbage, chopped green onions, Asian noodles, sliced almonds, and sesame seeds in a large bowl. Refrigerate until you are ready to serve it.

Chinese Chicken Salad

Step Four: Pour Dressing on Salad

Pour the Chinese Chicken Salad Dressing over the salad JUST before serving. Refrigerate the leftovers.

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Chinese Chicken Salad Recipe

5 from 3 votes
Chinese Chicken Salad
Cheryl’s Chinese Coleslaw Salad
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 
Course: Salad
Cuisine: Chinese
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 4 chicken breasts (cooked and shredded) Please note: I love this salad without the chicken as well.
  • 1 large cabbage head (shredded)
  • 1 bunch green onions (washed and sliced into 1/4-inch pieces)
  • 2 packages of Oriental noodles with seasoning (like Snack Ramen ***SAVE the packets of seasoning) DO NOT COOK THE NOODLES
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
Chinese Chicken Salad Dressing Ingredients
  • 1 cup oil (I use vegetable)
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1/4 cup sugar
  • 1 teaspoon pepper
  • ***2 Seasoning packets from oriental noodles
Instructions
Chinese Chicken Salad
  1. 1. Combine the cooked shredded chicken, shredded cabbage, chopped green onions, the Oriental noodles, the sliced almonds, and sesame seeds in a large bowl.

    2. Refrigerate until you are ready to serve it.

Chinese Chicken Salad Dressing
  1. 1. Blend the ingredients in a blender, starting with the oil, white vinegar, soy sauce, sugar, pepper, and the seasoning packets until smooth.

    2. Refrigerate the salad dressing until ready to serve.

    3. Pour the Chinese Chicken Salad Dressing over the salad JUST before serving.

    2. Please Note: the salad is even better the next day! Enjoy.

How do I store the leftover salad?

I store this salad in an airtight Tupperware-type container. It tastes great the next day!

Can I make it without the chicken?

I love this salad with or without the chicken.

Can I use canned chicken?

I have used the canned chicken from Costco and it works great!

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Can I substitute Chow Mein Noodles for the Oriental noodles?

Yes, you can. The only downside is you need to add some seasonings (to replace the seasoning packets) to make the dressing.

Can I add some of my favorite vegetables?

I have added shredded carrots, pickled carrots, frozen peas (rinsed to thaw), and snow peas.

Can I use purple cabbage instead of green?

I love mixing the green and the purple cabbage, as well as using them independently.

Where did the Chinese Chicken Salad originate?

I quote, Wikipedia: “But the Chinese chicken salad being consumed by the fashionable set probably originated in California.” In Hollywood Dish, Akasha Richmond writes, “Hollywood gave rise to more salads than just the Caesar and Cobb. The 1960s produced the Chinese Chicken Salad, which was made popular at Madame Wu’s in Santa Monica.”

Do I have to use almonds?

No, I realize people have nut allergies, so just skip the almonds.

What can I serve with this salad?

Is Cabbage good for you?

Of course, I would always ask your doctor if you have any concerns about cabbage. Here is what WebMD states, I quote, “It’s Good for Your Digestion. Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.”

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Final Word

Please let me know if you have made this Chinese Chicken Salad before and if your recipe is a little different. It’s all about cooking from scratch and teaching our kids and grandkids how to cook from scratch. Hopefully, you can use some of your garden vegetables in it.

One great aspect of this salad is that it’s served right out of the fridge cold. What a great way to enjoy a fresh salad on a hot summer day! May God Bless this world, Linda

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10 Comments

  1. 5 stars
    I love this salad and have been making it for years! If I have snow peas I’ll add those or mandarin oranges are good too but I usually make it just like this recipe. This reminds me I haven’t made it in a while – great summer recipe!

  2. 5 stars
    This sounds delicious! Light and refreshing for the summer. Crushed pineapple or sliced grapes may be good in this as well. Can’t wait to try it! Thank you for the recipe Linda!

  3. Funny I should see this tonight as I just made it this afternoon…..never made it with chicken…..have made it w/o for 23 yrs and love it. I use apple cider vinegar which is sweeter so I add less sugar. I have known it always as Chinese Salad. I really do not think I would add chicken to it as I love it as a side dish. It is so much better the next day….great pot luck dish too.

    1. Hi Sandra, I love hearing this! We make it all the time without chicken, but the original recipe called for chicken!! LOL! Yes, it’s so much better even the next day! Linda

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