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5 from 3 votes

Crunchy Chinese Chicken Salad

A quick and easy, Asian-flavored chicken salad-- it's sweet, a little bit savory, and with a bit of crunch thrown in for texture. 
Servings: 6


For The Chicken Salad

  • 2-3 cups cooked, chopped chicken breasts or rotisserie chicen
  • 2 bags shredded cabbage and carrot coleslaw blend
  • 1 bunch green onions, roughly chopped or thinly sliced, depending on preference
  • 1 small pkg slivered almonds, optional
  • 3 tbsp sunflower seeds
  • 2 pkgs ramen noodles, any flavor- seasoning packet discarded

For The Asian Vinaigrette

  • 3/4 cup canola oil
  • 4 1/2 tbsp rice wine vinegar
  • 4 1/2 tbsp sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp sesame oil


To Make The Asian Vinaigrette

  • Blend all of the ingredients together, set aside until ready to use.

To Assemble The Salad

  • In a large mixing bowl, toss together the coleslaw mix, onions, chicken, and sunflower seeds. 
  • Break the ramen blocks into small chunks. Add them into the salad mixture, tossing until evenly combined/dispersed. 
  • Pour in the dressing, and stir everything well until evenly coated and dispersed.
  • Serve as is, or chill twenty minutes before serving. It's yummy either way.


If not serving right away, reserve the crushed noodles and dressing and mix when ready to serve. Otherwise, everything may be soggy.