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+ servings
Chinese Chicken Salad

Chinese Chicken Salad

Hollie Schultz
Easy Chinese Chicken Salad recipe that is great for lunch or dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 6 servings
Calories 488 kcal


  • 2 chicken breasts cooked and diced
  • 1 head cabbage cut into bite-size pieces
  • 2/3 cup olive oil
  • 4 tbsp sugar
  • 4 tbsp rice wine vinegar
  • dash salt and pepper
  • 1 pkg Top Ramen Noodles
  • 1 cup cashews chopped


  • Lightly season the chicken breasts with salt and pepper, drizzle with olive oil and bake at 375 for 20 minutes or so. Allow to cool and shred or dice. You can skip this step if you have leftover rotisserie chicken – that works great in this recipe.
  • Prepare your cabbage and place in a large bowl. These bowls are my favorite because they come with lids. That means you save yourself dishes since you can mix, serve and store all in the same bowl. WIN!
  • Whisk together olive oil, sugar, rice wine vinegar, salt and pepper – this is the dressing. You can either toss it immediately with the cabbage or add it each time you scoop a bowl of salad. I opt to add it right away because it softens the cabbage a bit and I don’t mind the “sogginess” day after day. Cabbage is so much heartier than regular lettuce so I say soggy lightly.
  • Sprinkle the salad with chicken, crushed Top Ramen and cashews.


Calories: 488kcalCarbohydrates: 23gProtein: 22gFat: 36gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 121mgPotassium: 679mgFiber: 4gSugar: 14gVitamin A: 171IUVitamin C: 56mgCalcium: 73mgIron: 3mg
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