Chinese Chicken Salad
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Chinese chicken salad on a plate
Yield: 8 Servings


  • 1 (12.5 ounce) can of chicken (optional)
  • 4 1/2 cups shredded cabbage
  • 1 teaspoon sugar (optional)
  • 1/4 cup vinegar (rice or white wine)
  • 1 tablespoon vegetable oil
  • 1 teaspoon Ramen noodle flavor packet
  • 1/2 cup bell pepper, chopped
  • 1/4 cup minced scallions
  • 1/2 cup unsalted peanuts
  • 1 Ramen noodle package, oriental flavored


  1. Wash hands with soap and water.
  2. Rinse cabbage under cool running water. Shred the cabbage with a knife or grater. Set aside.
  3. Break up noodles. Set aside.
  4. In a small bowl make dressing with sugar, vinegar, vegetable oil and 1 tsp. flavor packet. Stir well.
  5. In a large bowl, add peppers, scallions, unsalted peanuts and other vegetables if you like. Add cooked chicken and cabbage.
  6. Pour on the dressing and combine. Break up noodles and sprinkle on top.
  7. Serve cold. Store leftovers in a sealed container in the refrigerator.
  • Use 2 cooked chicken breasts, chopped (heated to 165°F as measured with a food thermometer) in place of canned chicken.
  • For more color and nutrients, add one 8 oz. can of drained mandarin oranges to the salad.
  • Substitute sliced almonds for unsalted peanuts.
  • Use 4 1/2 cups of cabbage salad mix instead of shredded cabbage.

Nutrition Information:

  • Serving Size (1 cup):
  • Calories 220
  • Total Fat 9g
  • Saturated Fat 1.5g
  • Cholesterol 60mg
  • Sodium 430mg
  • Total Carbohydrates 13g
  • Fiber 2g
  • Total Sugars 3g, includes 1g Added Sugars
  • Protein 23g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 6%
  • Potassium 8%
Nutrition Software Used: 
ESHA Food Processor


  • MyPlate Kitchen, Connecticut Food Policy Council Farm Fresh Summertime Recipes