Tuesday, September 21, 2010

Oriental Chicken Salad

Everyone has a recipe for Oriental Chicken Salad...why? Because it's yummy, easy to make and refreshing! I made some last night for this week and I've already had it for lunch and dinner today! :) So here's my recipe...

Oriental Chicken Salad
3 chicken breasts, cooked and sliced (or cubed)
1/3 cup sliced toasted almonds (I really eyeball how many almonds and seeds I want in)
1/3 cup sunflower seeds (I used pepitas this time)
2 pkgs ramen noodles (broken up into pieces)
2 bunches green onions, sliced
1/2 head green cabbage, chopped

1/2 cup canola or vegetable oil
6 tbs. rice vinegar
4 tbs. sugar
1 tsp. pepper
2 pkg. seasoning mix from ramen

1. Put all the dry ingredients in a large bowl.
2. Put all the wet ingredients in a squeeze bottle or small bowl and mix together.
3. Pour entire contents over the salad. (Trust me - you'll need all the liquid, especially if you wrap this up and eat it for leftovers.)
4. Mix and enjoy!!!

I always add a bit more pepper at the end!! I've also added dried cranberries, raisins, dried cherries...the skies the limit on what you could add in here. This salad keeps well, tastes great and makes a very large quantity! The second day, the cabbage actually tastes subtly sweet. YUMMERS!!

P.S. You could easily use a rotisserie chicken in this recipe. For mine, I took three breasts, patted them dry, put them on a sheet pan, rubbed a little olive oil into both sides, salted and peppered them and cooked them for 30-45 minutes at 350 degrees.


  1. mmmm...this looks yummy. I'm puttin it on the list for Monday :-)

  2. Okay, so Chef Blogger Karin, this is the first recipe I've made from your site and it did not disappoint! I did substitute red bell pepper for sunflower seeds and red onion for the green onion, but my salad was still out of this world! My guests could not stop eating it, nor could I.