Chinese Chicken Salad

Chinese Chicken Salad
Chinese chicken salad on a plate
Yield: 8 Servings
  • 4 ½ cups shredded cabbage
  • 1 Ramen noodle package, oriental flavored
  • 1 teaspoon sugar (optional)
  • ¼ cup vinegar (rice or white wine)
  • 1 Tablespoon vegetable oil
  • 1 teaspoon Ramen noodle flavor packet
  • ½ cup bell pepper, gently rubbed under cold running water, chopped
  • ¼ cup scallions, gently rubbed under cold running water, minced
  • ½ cup unsalted peanuts OR sliced almonds
  • 1 (12.5 ounce) can of chicken


  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, combine sugar, vinegar, vegetable oil and 1 teaspoon flavor packet. Stir well. Set aside.
  5. In a large bowl, combine peppers, scallions, and unsalted peanuts. Add chicken and cabbage. Stir gently.
  6. Pour the dressing over the cabbage mixture. Stir gently. Top with broken noodles..
  7. Although this recipe is best eaten right away, leftovers can be stored in a sealed container in the refrigerator for up to four days.
  • Use 2 cooked chicken breasts, chopped (heated to 165 °F when 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.
  • Use 4 ½ 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


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