Chinese Chicken Salad

Not going to lie, these days I am not always craving salad with how much I eat with breastfeeding!! BUT this salad- man oh man do I love it!! My mom has been making this salad for years at many family potlucks and it never ceases to be a very popular dish. She, and now I, am constantly being asked for the recipe- so here we are folks- you asked for it and here it is- sharing Momma Rita’s Chinese Chicken Salad!

For full ingredients list scroll below, but start off with melting that butter….and crunching up those ramen noodles!

Time to sauté up these crunchy goodies to golden brown.

Next for the sauce, the aroma smells heavenly!!

Dunk that shredded chicken in the dressing to get a good marinade and coating.

Lastly combine all ingredients and toss!

I love to top my salad with mandarin oranges for a tasty color punch!

Hope you enjoy!

Chinese Chicken Salad
Prep Time
10 mins

This Chinese Chicken Salad has the perfect balance of sweetness and crunch- a family favorite for sure! 

Course: entree, Salad
Servings: 4
  • 1 package cole slaw cabbage
  • 7 whole green onions chopped
  • 3 packages crushed ramen noodles
  • 1/2 cup salted sunflower seeds
  • 1 cup slivered almonds
  • 2 tablespoon sesame seeds
  • 1/2 cup butter
  • 2 cooked shredded chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoon soy sauce
  • 1/2 cup sugar
  1. Melt butter in frying pan, add noodles, nuts, and seeds. Sauté until golden brown. For the sauce, combine all ingredients in sauce pan and boil for one minute, then cool. Marinate chicken in sauce and then mix all ingredients and top with mandarin oranges.