Ingredients25 m servings 266
- Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
- Break up ramen noodles into a small bowl; add almonds and set aside.
- In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
- When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!
Per Serving: 266 calories; 15.1 18.6 13.6 29 427 Full nutrition
ReviewsRead all reviews 16
I gave this 4 stars cause I prefer it the way I make it. I add 1 T. soy sauce to the dressing and use 2 packets of sweetener with regular white vinegar and regular vegetable oil. I also add a ...
I broiled the chicken breasts. With my salad mix, I used lightly chopped cashews instead of almonds. I added chopped green onions and slivered canned water chestnuts. Splenda was the perfect swe...
Okay, so it's not as good as the Chinese chicken salad you make from scratch, but for a quick and easy recipe, this one is remarkably tasty. My family made me promise to make it again (and agai...
This is my middle son's very favorite salad. So much so, he requested that it be served at his graduation open house last June, where it went over famously! The only change I made was substituti...
This recipe was wonderful. My husband asked for more! When I first started, I wasn't sure about the ingredients but it was great! I will serve this again!
We loved this recipe. I leave out the chicken and sweetener and serve as a light summer side dish. It is so easy to put together. Maybe it should be save as Chinese Cabbage Salad without the ...
A great summer salad! Easy and quick to make, especially if you buy pre-cooked chicken. Yum!
Great crowd pleaser! Everyone wanted the recipe! Will make again soon. I did add soy, hoison sauce to the dressing and added more vinegar. Great salad.