Thursday, June 9, 2011

Oriental Chicken Salad

I love this salad!  I make it all of the time, it's the perfect summer dinner.  I have had other versions of this salad, but this one by far is the best.  This is great for leftover rotisserie chicken.  As they say, "Try it, you'll like it!"

Oriental Chicken Salad

Salad Ingredients:
1 medium head green cabbage, cored and cut into small bite size pieces
1 bunch green onions, sliced
1/4 cup slivered almonds (or sliced, you choose)
3 pkgs. Any flavor Ramen noodles (discard seasoning packet)
1/2 lbs. chicken (light /dark or combo) (See note for using leftover chicken)

Lemon Pepper
Sesame seeds


1 Cup Oil
4 Tbsp. Sugar
2 tsp. Salt
1 tsp. Pepper
6 Tbsp. White Vinegar
6 Tbsp. Lemon Juice


Saute chicken (season with lemon pepper) in a small frying pan with a little oil until thoroughly cooked. Cool and cut into small bite size cubes. Set aside.  In a large salad bowl, break up noodles into 1" chunks or less and layer on bottom of bowl (I use a large Rubbermaid flat bottom plastic bowl). Next, layer cabbage, then onions, then almonds, and lastly, chicken.  Sprinkle with desired amount of sesame seeds.

Add all of the dressing ingredients into a separate small mixing bowl (I use a 2 cup measuring cup to save on dishes and start with measuring out the one cup of oil).  Stir until the sugar is dissolved.
Pour dressing over salad about 20 minutes before serving. Toss just before serving.

This salad is perfect for a crowd!

Leftover Chicken:  If you are using leftover chicken, just dice into small pieces and omit lemon pepper.

Break up ramen noodles and place in a large bowl

Quarter head of cabbage and remove any limp outer leaves.

Cut out center core on each of the quartered pieces and discard core.

Cut cabbage into small dice.

Layer cabbage on top of the ramen noodles.

Slice green onions from the green tips down close to the root end.  Discard root ends.

Layer cabbage with the sliced onions.

Slice cooked and cooled chicken into small bite sized cubes.

Layer chicken on top of onions and cabbage.

Layer almonds (use either sliced or slivered almonds) and sesame seeds.

Pour mixed dressing over salad, cover, and refrigerate.  Let the dressing set for at least 20 minutes.  Toss well before serving.


  1. I just made this salad today! (:
    I always make the dressing a day early and let it refrigerate before making the rest of the salad.

  2. Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.

  3. Thanks for linking in to Food on Friday: Pasta and Noodles. We are getting a fantastic collection of all things pasta and noodles.
    I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers