Asian-Style Chicken Salad | Midwest Living

Asian-Style Chicken Salad

Asian-Style Chicken Salad

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  • Makes: 8 servings
  • Chill 2 hrs to 24 hrs
  • Cook 2 mins to 3 mins

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Curly noodles, almonds, sesame kernels and rice vinegar blend in this crunchy, tangy salad from a West Des Moines, Iowa, reader.


  • 1 cup salad oil
  • 6 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon pepper
  • 2 3 - ounce package chicken-flavored ramen noodles
  • 4 cups finely chopped cooked chicken (3 whole medium chicken breasts)
  • 1/2 medium head of cabbage, shredded (4 cups)
  • 3/4 cup toasted sliced almonds
  • 1 small onion, chopped (1/3 cup)
  • 1/4 cup toasted sesame seeds


  1. In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.
  2. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
  3. Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.
  4. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.


  • Nutrition Note: Reduce the calories and fat in this salad by using half as much oil in the dressing and fewer sesame seeds.

Nutrition Facts

(Asian-Style Chicken Salad)

Servings Per Recipe 8, iron (mg) 2, vit. A (IU) 97, pro. (g) 26, calcium (mg) 71, cal. (kcal) 611, Fat, total (g) 46, vit. C (mg) 12, carb. (g) 25, fiber (g) 3, sodium (mg) 449, sat. fat (g) 6, chol. (mg) 66

Comments (1)

pra_az wrote:
In my recipe the Ramen noodles aren't cooked, just crumbled and added as a crunch factor, that is wonderful.

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