Chinese Chicken Salad
I found this recipe in my mom's handwritten recipe book — one of my most treasured possessions, questionable magazine clippings and all. Tucked in among them, in her scratchy handwriting, was this one, with a single word next to it: "Great."
She noted it came from her daughter-in-law, and she apparently made it all the time. News to me — I don't remember ever being served this "great" salad. So, I made it myself, decades later, and it turns out Mom's one-word review holds up. Crunchy, a little sweet, a little tangy, and gone before you can offer seconds.
I’d happily make it three days a week, except it requires remembering to marinate the chicken the night before. My dinner planning generally begins around 4:45 p.m., so there’s that.
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Why You’ll Love This
Big crunch factor — cabbage, ramen, and almonds in every bite
Teriyaki chicken marinates while you sleep, so the actual work is minimal
Easy to double and sturdy enough to travel
Endlessly adaptable — swap in what's in your fridge
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes, plus overnight marinating | Servings: 4 | Course: Salad or Main Dish
Ingredients
Chinese Chicken Salad
4–6 boneless, skinless chicken breasts
Approximately 1 cup teriyaki sauce
½ head green cabbage, thinly sliced
½ head purple cabbage, thinly sliced
4 green onions, thinly sliced
1 package ramen noodles
2 tablespoons sesame seeds
⅔ cup toasted almonds, chopped
Sesame Dressing
½ cup olive oil
3 tablespoons rice vinegar
2–3 teaspoons sesame oil
2 tablespoons granulated sugar - (I use 1 tablespoon of sugar…adjust to your own taste)
Salt and black pepper, to taste
Optional Add-Ins
Chopped cilantro
Thinly sliced red bell pepper
Shredded or julienned carrots
Thinly sliced jalapeño
Chopped peanuts in place of the almonds
How to Make It
Marinate the chicken breasts in teriyaki sauce overnight. Remove the chicken and discard the marinade. Cook in a skillet or on the grill. Let it rest briefly, then chop into bite-size pieces.
Break the uncooked ramen noodles and discard the seasoning packets. Mom’s original recipe says to “cook them slightly,” which raises more questions than it answers.
In a large bowl, combine the cabbages, green onions, ramen noodles, sesame seeds, and toasted almonds. Add the chicken and toss gently.
Whisk together the oil, rice vinegar, sesame oil, sugar, salt, and pepper. Pour over the salad and toss until lightly coated.
Pro Tips & Notes
Set a reminder. “Hey Siri, remind me tonight to marinate the chicken.” Then ask her to tell you a pun—for Mom. It will probably be cheesy and involve a chicken crossing the road, but at least tomorrow’s dinner is handled.
Make ahead, dress last. The undressed salad keeps in the fridge for a day or two. Hold the dressing separately and toss just before serving so everything stays crisp.
Use your favorite Teriyaki sauce: The Costco version is good, but the bottle is roughly the size of a rain barrel. Lately, I’ve been using Trader Joe’s—it’s tasty, lower in sugar, and fits in the fridge.
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What to Serve With It
This salad holds its own as a light dinner, but it's also a natural fit for a patio lunch with friends. I like to serve it in a big wide bowl so the layers show. This one is my favorite: Acacia Wood and Glass Salad Bowl.
Looking for another fresh salad? Try my Mango Chicken Salad →