Chinese Chicken Salad

Chinese Chicken Salad

It’s beautiful in Idaho right now. The summers are beautiful and the weather is much more tolerable than our time in Vegas. We are having a lot of fun swimming and checking a few things off our Summer Bucket List every week. Today we are sharing a family favorite meal that is perfect for serving during the summer.

I am a recovering picky eater. I have spent my life avoiding most foods. The list might overwhelm you, but within the past 2 years I have actually started branching out and trying new things. This meal is one of those things. My neighbor brought over a small cup of this salad, a while back, and begged me to try it. I tentatively tried a bite because I don’t like salad or the dressing. I was pleasantly surprised to find that I loved it. I liked it enough that I ate the whole cup. Ever since then, we have been making this meal for dinner. My kids inherited my picky eating, but they like this meal as well. It’s the only cabbage recipe we have so far.

Chinese Chicken Salad

We double this and serve it in warm Corn Tortillas

For the Salad

1 Package of Crushed Ramen Noodles (save the Chicken flavored seasonings for later)

2 Tablespoons of Slivered Almonds

1/2 Cup Chopped Mushrooms (Or 2 Medium) (I usually leave these out)

1/2 Head of Cabbage, Chopped (Or 1/2 Bag)

2 Tablespoons Toasted Sesame Seeds

1 Cup Cooked Chicken Chunks

Brown Sesame seeds in a dry frying pan. Once browned, put them in a large bowl and set aside. In a frying pan, add 3 Tablespoons Peanut Oil and the Crushed Ramen Noodles and brown over medium/low heat, stirring frequently. Empty the browned noodles into the bowl with the sesame seeds. Add the chopped cabbage, cooked chicken, almonds, and mushrooms (optional). Set aside and make the sauce.


3 Tablespoons Japanese Rice Vinegar

1/2 teaspoon pepper

1/2 cup peanut oil

2 Tablespoons Sugar

Package of Flavoring from the Ramen Noodles (Chicken Flavor)

Stir in a bowl and toss over the salad. Serve in a wrap or warm corn tortilla.


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