Chinese Chicken Salad


4.1 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 220.1
  • Total Fat: 14.8 g
  • Cholesterol: 27.4 mg
  • Sodium: 113.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.1 g

View full nutritional breakdown of Chinese Chicken Salad calories by ingredient



Number of Servings: 15

Ingredients

    2-1 lb pkgs. of coleslaw mix
    1 pkg of chicken breast- cooked and shredded
    2/3 cup of sliced almonds
    2 pkgs. ramen noodles any flavor- crushed into small pieces
    4 green onions chopped
    3/4 cup of vegetable oil
    6 TBSP of Red Wine Vinegar
    2 seansoning packets from Ramen Noodles
    3 TBSP Sugar or Equivalent sugar substitute

Directions

In a large bowl mix coleslaw, chicken, almonds, ramen noodles and onions.
In a smaller bowl mix dressing- oil, vinegar, seasoning packets from ramen noodles, and sugar. Mix well with whisk pour over slaw mixture and stir well to coat. Regrigerate at least 30 minutes. Stir well before serving.

Number of Servings: 15

Recipe submitted by SparkPeople user T-BIRD76.

Member Ratings For This Recipe


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    Incredible!
    Love this easy meal. - 10/4/11


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    i didn't have sesame oil, and so used roasted sesame seeds. i added a can of water chestnuts.
    i used green cabbage, purple cabbage and a red, orange and yellow bell pepper instead of the coleslaw mix. i loved the various colors in the salad.     - 8/3/10


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    Very Good
    I didn't put so much so much 1/4 cup with 10-15 drops of sesame oil and only one packet of ramen and it was great! Thanks! - 6/11/10


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    Very Good
    I add a little sesame oil to give it a more asian flavor. I love the simplicity of this recipe. A great salad you can put together quickly - 6/2/10


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    Incredible!
    i love this recipe we make it all the time and get compliments... instead of useing cole slaw mix i chop 1 lg head of cabbage so the next day it's not soggy but it absorbs the flavors and sometimes it better the next day! - 6/26/08