Chinese Chicken Salad

  • mikeweat Posted: 03/02/11
    Worthy of a Special Occasion

    Very tastey & was made tastier by toasting the ramen noodles rather than using straight from the pkg - that is no way to serve an uncooked noodle, no flavor

  • Irishcookie Posted: 07/14/11
    Worthy of a Special Occasion

    I really enjoy this recipe for its simplicity. I do add a can of sliced water chestnuts and sliced lichynuts if available.This adds some crunch to the salad.It seems no matter how much I make there is never enough.I have added the thin Chinese sugar peas as well,just another variation.sometimes I have juliened red pepper and used 2 tablespoons of spicey oyster sauce in the dressing,also juliened duck breast. This is a great classic recipe.

  • snperch Posted: 09/07/11
    Worthy of a Special Occasion

    This salad would be outstanding except for a very dangerous step. It says to pour remaining marinade over the salad. It has had raw chicken in it and must be boiled before using like that. otherwise I would give it a 5.

  • PollyV Posted: 09/08/11
    Worthy of a Special Occasion

    snperch - you only use 1/4c. to marinade the chicken. You set aside the rest for the dressing

  • portland Posted: 06/13/12
    Worthy of a Special Occasion

    tasty, but a little too caloric for my taste.

  • gotbidnezz Posted: 06/28/12
    Worthy of a Special Occasion

    YUMMY! Next time I'll probably only add one package of ramen noodles to the salad, they were a little overwhelming. The flavors definitely develop the longer it sits, but it also makes the salad less crispy. If you would like it to be crispier, put the dressing on right before you serve it instead of letting it sit. Also, for the love of salmonella, don't marinate your chicken in the entire thing of dressing! Follow the recipe, and marinate the chicken in a separate dish with a 1/4 cup of dressing.


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