Many years ago when I was working as a teacher’s aide for a local school district, the school had a fundraiser/book sale. Among the choices was a cookbook from Better Homes and Gardens called “Hometown Potluck Favorites – Serving sizes for all occasions, large or small!.” It was $5.00. How can you turn down a cookbook for $5.00? Nope. I couldn’t either. Plus it was for a good cause. I was helping the kids! The cook book and this recipe for Chinese Chicken Salad have been with me ever since.
This is the perfect recipe for college kids, singles, newly married couples or nearly empty nesters like us. It’s inexpensive and tastes fantastic! It’s better the next day, so make it the night before and let it chill overnight. When you get home you’ll have an easy dinner ready to go. I hope you’ll love it as much as we do! It’s one of our favorites!
Chinese Chicken Salad
Serves 4.
1/4 cup vegetable oil
1/4 cup rice vinegar
2 TBLS sugar
1/8 tsp crushed red pepper flakes
1 3-oz package chicken flavored Ramen Noodles (I use Top Ramen)
2 cups chopped chicken
2 cups packaged shredded cabbage with carrots (coleslaw mix)
1/4 cup sliced green onions
1/3 cup slivered almonds, toasted (optional)
1 package Chow Mein Noodles
Directions
For dressing, in a small bowl, whisk together oil, vinegar, sugar, red pepper and the contents of the seasoning package from the ramen noodles. Set dressing aside.
In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes, or just until tender, drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, green onions and almonds – if using, to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Serve with Chow Mein Noodles on top!
Enjoy!
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 TBLS sugar
- 1/8 tsp crushed red pepper flakes
- 1 3- oz package chicken flavored Ramen Noodles I use Top Ramen
- 2 cups chopped chicken
- 2 cups packaged shredded cabbage with carrots coleslaw mix
- 1/4 cup sliced green onions
- 1/3 cup slivered almonds toasted (optional)
- 1 package Chow Mein Noodles
- For dressing, in a small bowl, whisk together oil, vinegar, sugar, red pepper and the contents of the seasoning package from the ramen noodles. Set dressing aside.
- In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes, or just until tender, drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, green onions and almonds – if using, to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Serve with Chow Mein Noodles on top!
