Chinese Chicken Salad

This salad was a classic in my home growing up. This recipe comes from my grandma’s cookbook and I am sure will work its way into yours!

It has such a great flavor and the perfect amount of crunch.  It is also incredibly easy to whip up.  My whole family loves this and I am sure yours will, too!

Chinese Chicken Salad
 
An easy and delicious salad to throw together with the perfect amount of crunch!
Recipe type: Salad
Cuisine: Chinese
Ingredients
  • 1 cup sunflower seeds
  • 1 (16 oz) bag coleslaw mix
  • 2 packages Beef Top Ramon, dry, save the packets
  • 1 bunch green onions, chopped
  • 2 cups cooked and diced/shredded chicken
  • . SAUCE ., .
  • 1 cup peanut oil
  • ½ cup sugar
  • ⅓ cup white vinegar
  • 2 packets beef seasoning, from Top Ramon packages listed above
Instructions
  1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
  2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
  3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.

Enjoy!

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Comments

    • Chef in Training

      sorry sometimes the wordpress plugin doesn’t work, it should be back now :) Thanks! Have a great day!

    • Chef in Training

      I am so sorry about that. Sometimes the wordpress plugin doesn’t work. It is back in now :) Thanks! Have a great day!

    • Chef in Training

      My sister-in-law uses vegetable oil I believe in hers and it is still great! The peanut oil just adds a bit of a more unique flavor to it, but I am sure you could sub it out for vegetable or canola if you wanted to.

    • Chef in Training

      just put them in crunchy. Smash the dry noodles into tiny pieces and toss them in :) Easy peasy!

    • joan

      Some ramen brands discontinued the use of MSG. Look for Nongshim (found in most international isles at grocery store). Look for ones with newer packaging(not the Styrofoam).

      Hope this helps.

    • Ruth

      I have the same issue with MSG, so I always use miso paste in place of the ramen noodle seasoning packets. Start with 1 or 2 tsps whisked into the dressing. Add more as needed to suit your own taste. I usually end up using 1 rounded tablespoon of miso paste.

  1. Chinese chicken salad is my favorite thing to order at cheesecake factory, PF Changs, and California pizza kitchen. But I’ve NEVER made it at home! I love the shredded chicken, it’s my favorite part! I think I’d add some crushed peanuts on top too!

  2. This looks wonderful! I love the addition of sesame seeds. Sesame chicken is one of my favorite Asian dishes. This salad would make a great light meal on a hot summer day.

  3. Oooo I just made a version of this recipe! I make mine with Oriental Ramen, apple cider vinegar, veggie oil.

    I also add chicken, mandarin oranges, cilantro, slivered almonds, and dried cranberries. So yummy :) Great post!

  4. joan

    I have been looking for something like this. Thanks :)
    If I make it for peanut allergies I’ll probably use sesame oil instead. I’ll also use rice vinegar since I have an excuse to finally use it.

  5. Jen H.

    Yummy!!! My husband and in-laws raved over it. I liked the dressing a lot… been trying to find one like this and I think it’s the peanut oil that gives it the great taste! Thanks for sharing. Love all your recipes! :)

  6. I ask for this salad every time I come home–it was my birthday meal this year! I love eating this with home-fried wonton strips and peanuts as well. Thanks for sharing!

  7. I am interested in using just chopped up cabbage and carrots instead of using a coleslaw mix. Is there something really important in the coleslaw mix that I’d need to make sure and add too?

  8. Wendy

    Outstanding! I love the white vinegar. I’m going to make it today with rice vinegar and add some sliced almonds and mandarin oranges for sweetness. Wonderful recipe! Thanks for sharing! This is going to be a standard at our house!

  9. Patrice

    Hi!
    I love, love, love this recipe! I tweak it a bit but that is only because I like it a bit more tort (pinch of lime juice, a table spoon of Mirin, etc…). I don’t always use chicken and will saute shrimp or broil up salmon.
    I also keep it just mixed up in a Ziploc bag and have it for a nice handy lunch – I just love this!
    I would love to have the nutritional values if you have them?
    Thanks!

  10. Paula

    Do you put the dressing on right before serving? I’ve made a similar version, and you add the dressing with the rest of the ingredients, so I wasn’t sure.

  11. Tonia

    Love your version of this recipe! I made yours tonight for my husband…I exchanged rice wine vinegar for the white vinegar and added a little lime juice and toasted sesame oil to the dressing. The result was delicious! My husband said this recipe was a keeper! Thanks so much for sharing and for inspiring me today!

  12. Joyce

    The recipe I have calls for Chicken noodles, I have made this for years. We love it, but I will have to try the beef noodles.