Oriental Chicken Salad

This Oriental Chicken Salad would be a great dish for a potluck.  I remember when I was like 15 ish or something like that and I went to a camp at a college. I stayed the first night with a girl I had grown up with and her roommates. We went on a little BBQ/picnic and a girl made a salad with crunched up top ramen noodles. I thought it was so weird. Years later my girlfriend gave me this recipe and it’s delicious. Very light, but flavorful.

Oriental Chicken Salad


Recipe adapted from Krysta’s friend

For the Salad

  • 1/3-1/2 Napa Cabbage, chopped
  • 1/2 Cup Carrots, Shredded
  • 1-2 Cups Cooked, Shredded Chicken
  • 1/2 Cup Sliced Almonds
  • 4 Green Onions, chopped
  • 1/2 Pkg Ramen Noodles, crunched


  • 2/3 Cup Canola Oil
  • 1/4 Teaspoon Sesame Oil
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Ginger
  • 1/2 Cup Rice Vinegar
  • 4 1/2 Teaspoon Soy Sauce (Low Sodium)
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Sesame Seeds


Mix up the dressing and place in the fridge for two hours to allow the dressing to come to full flavor.
Toss with salad and enjoy!

Nutrition Information

Yield: 1 recipe, Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 2386 Calories
  • Total Fat: 210.2g
  • Cholesterol: 157.5mg
  • Carbohydrates: 73.6g
  • Fiber: 11.2g
  • Sugar: 32.5g
  • Protein: 57.4g
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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.