Chinese Chicken Noodle Salad

My grandma has been making a version of this salad for as long as I can remember. And I have been obsessed with it as long as I can remember. Of course, I put my own spin on this classic, lightening it up a bit. This is great for work lunches, a easy summer dinner or as a potluck dish. It gets better each day and travels well.

Chop up cabbage and green onion:

Shred chicken:

Toss with noodles and dressing:

Laziness Level:1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Chinese Chicken Noodle Salad

Prep Time: 20 min

Cook Time: 1 min

Serves: 8 people



  • 8 cups green cabbage, shredded
  • 6 green onions, sliced
  • 2 packages Annie Chung Fresh Ramen ( 1 Spicy Chicken, 1 Soy Ginger)
  • 1/3 cup slivered almonds
  • 1 lb shredded rotisserie chicken


  • 2/3 cup olive oil
  • 1/2 tsp. salt
  • 6 TBSP Rice Wine Vinegar
  • 1/2 TSP Pepper
  • 2 TSP Sugar
  • 2 Annie Chung Fresh Ramen Noodle Seasoning Packets ( Spicy Chicken and Soy Ginger)
  • Juice of 1 Orange


  • 1 Orange, Sliced and Edges cut off each slice


1. Combine cabbage & green onions in large bowl. Set aside (this can be done day ahead, covered in frig)
2. Mix the dressing ingredients and refrigerate.

3. Cook the ramen according to the package directions.
4. Toss cabbage  onions with noodles and dressing.
5. Add almonds & chicken. Toss together. Garnish with orange slice, with edges trimmed off.
6. Refrigerate for up to 3 days in an airtight container.
Nutritional Information: From Myfitnesspal
Calories (per serving): 385
  • Fat (g): 5.7
  • Saturated (g):.1
  • Cholesterol (mg): 42.5
  • Fiber (g) 3.2
  • Sugar (g) 6.2
  • Protein (g): 20.1
  • Vitamin A (%): 3.2
  • Vitamin C (%): 46.8

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