Toss up a storm of flavors with the Chinese Chicken Salad! It’s a crunchy, juicy delight that you can prep ahead and eat for days to come for lunch or dinner!

This is a super easy take on a popular salad that you’ve probably had before. What I like about it is that it keeps in the fridge really well so I can make a batch on the weekend and eat it for lunch for three or four days and it just gets better every day the flavors are allowed to marinate and blend.

If you love super easy salads make sure you check out some of my other recipes like Broccoli Salad With Bacon and Raisins, Quick Easy Greek Salad, Summer Corn Salad, and Crunchy Refrigerator Salad.

What You’ll Need to Make Chinese Chicken Salad:

Vegetable oil
Rice Vinegar
Cole Slaw Mix (or shred your own cabbage, see recipe for how much)
Matchstick Carrots
Cooked Chicken breasts
Chicken flavored Ramen
Salt
Pepper
Green Onions
Sliced Almonds

Helpful Kitchen Tools

*I know the Rice Vinegar isn’t one of those ingredients that most folks have on hand and I started to substitute it but it costs less than $2 at my grocery store and is easy to find in the Asian Foods section.

How to Make Chinese Chicken Salad:

To start with, lets take two packages of Chicken Flavored Ramen Noodles, set the seasoning packets aside (You’ll use those in our dressing) and crumble them up coarsely. Place those on a rimmed baking sheet along with about a cup of slivered almonds.

Stir them up a bit.

Now place that in a 350 degree oven for about ten minutes or so, until lightly browned.

Stir it up again about five minutes into the toasting.

Take your oil, Rice Vinegar, Sugar, Seasoning Packets from the packages of Ramen Noodles, Salt, and Pepper and put them all in a big old mason jar.

Put the lid on that jar and shake for all you’re worth.

You now have your dressing! Set this aside.

**You could also use a blender for this but a mason jar is usually handy around my house.

Get a large bowl and place your cabbage, carrots, green onions, and chopped chicken in it.

Here is our dressing. Now just pour that over our salad mixture.

I know you may be thinking “This is cabbage, this isn’t a salad” but really, by the time we add this dressing and let it marinate a bit, it will feel much more like lettuce, but it won’t get all soft and nasty like lettuce would.

Give that a really good stir to get everything coated well. Then, you can make it fit in a 9×13 pan or your biggest Pyrex mixing bowl (it will shrink down a bit after a few hours) and then cover it and place it in the fridge.

This Chinese chicken salad really needs to sit in the fridge for several hours, or overnight, to allow the flavors to blend and develop.

I haven’t forgotten about the ramen and almonds! Don’t put them on the salad until you are ready to serve it. I store that mix in a plastic bag and put it on the individual servings.

And voila! Our beautiful Chinese Chicken Salad – that I eat for lunch several days a week 🙂