Chinese Chicken Salad

Friday, September 19, 2008

Here is another fantastic option for a make-ahead dinner. This meal can be prepared early in the day or even the night before, and then assembled for a quick dinner. I am sure everyone has tried this salad in some version or another. I particularly like this recipe because I grew up eating it at all the ward potlucks. Kim Fortuna would bring her famous salad every time there was a ward dinner or picnic. She got many requests for the recipe and the bowl was always empty by the time the event was over. It is tried and true.

Serves: 5 Servings
Start to Finish: Prep time: 30 minutes/Refrigeration time: 3+ hours
Recipe By: Kim Fortuna


1 head of cabbage, chopped (Personally, I don't like the rubbery texture of cabbage so I use romaine lettuce as a substitute)
Sugar snap peas, halved
1 pkg. chicken flavored Ramen Noodles, broken up (seasoning packet will be added to sauce)
Sliced almonds
2 chicken breasts, cooked and shredded (You can use canned chicken which is already cooked and shredded, it will cut down the number of steps in the recipe but you lose some flavor)
2-3 green onions, chopped
2 tsp. sesame seeds
3 TBSP rice vinegar
1 TBSP sugar
1/2 cup olive oil
1/2 tsp salt
1/2 tsp sesame oil
2 tsp soy sauce
1 tsp pepper
Seasoning packet from Ramen Noodles


1. Cut chicken breasts into chunks for quick cooking.
2. Over medium heat, cook chicken until juices run clear.
3. Remove from heat allow time for chicken to cool so it can be safely handled.
4. Shred chicken into small pieces using a fork and knife.
5. Chop cabbage, chop chives, and half sugar snap peas.
6. In a Tupperware container combine: sesame seeds, rice vinegar, sugar, olive oil, salt, sesame oil, soy sauce, pepper, seasoning packet from Ramen Noodles, green onions, and shredded chicken.
7. In a separate Tupperware container combine cabbage and sugar snap peas.
8. Place both Tupperware containers in the refrigerator for at least 3 hours (or overnight).
9. To serve toss salad, dressing, broken up Ramen Noodles, and almonds.