Reviewed: Nov. 18, 2009

I served this at my son's first borthday party and it was a huge hit and oh so easy! I will definitely keep this recipe on file for potlucks, etc.

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megameaghan1

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Reviewed: Nov. 9, 2009

I grew up eating a salad just like this but without the chicken! Great addition!!! I still like my moms dressing though! Try using 4 Tbl. Seasoned rice vinegar and 4 Tbl. sugar!! It really gives it that extra zing!! I always have to make a double batch because 1 batch wont make it till the next day!!

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iveycara

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Reviewed: Jul. 8, 2009

This is an easy and very tasty salad to throw together. The chicken is not necessary for the salad. I made this once for a potluck and another person brought their version of it and mine was gone in an instant, while the other person took home her leftovers. Thanks for the keeper!

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tifferlopez

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Reviewed: Jul. 7, 2009

I make this salad all the time. I like to have leftovers so I use 1 1/2 packages of bagged coleslaw. To the original recipe I add a little red onion and celery, toasted sesame oil, an extra packet of noodles and dressing mix but I don't double the oil or sugar, etc. Instead..I shake on some bottled teryaki dressing (usually Soy-Vay) which adds another layer of flavor. My 12 year-old suggested this and thinks it makes it even better. A great light meal for a hot summer day.

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golf4fun

Cooking Level: Expert

Home Town: Jasper, Alabama, USA

Living In: Fresno, California, USA

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Reviewed: Jul. 1, 2009

I have had this recipe in my recipe box for two years. I didn't realize that I never reviewed it. It is great! I do the sesame oil instead of sesame seeds. I also marinate the chicken in some kind of asian dressing. I use the bag cole slaw instead of cutting up the cabbage myself. Always a winner at parties and get togethers.

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DIBBLETTE

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

This salad was a hit with the entire extended family this weekend. I made it as a side to grilled salmon, with a few adjustments: omitted chicken, added shredded carrots and a 2nd pkg of ramen, used cashews and toasted sesame oil as suggested, and one extra scallion. Everyone's still talking about it today!

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stephkirk

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

simple, flavorful, economical, different... 4 things that makes this recipe a winner! Chef Marian Thompson

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Feb. 26, 2009

Really healthy and tasty salad. We had to add a lot of lite mayo, though, b/c we had so much cabbage (1/2 head is a lot!). Still great and we will make again!

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LDSMama4

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 31, 2008

This is one of my favorite salads - I, too, like to use the tricolor preshredded slaw to make it - for an extra special salad for special occasions (or just whenever!) I like to add some chopped apple and red and green seedles grapes, cut in half - so good! This was very popular at military functions.

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Joy

Home Town: Albany, Georgia, USA

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Reviewed: Dec. 7, 2008

Such a wonderful salad! We couldn't wait overnight, so just ate it right away. I used splenda instead of regular sugar, and as others suggested, rice wine vinegar, and a splash of sesame oil. Thanks, will make often!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Aug. 11, 2008

I agreed to "help" with a 40th anniversary party for 130. I ended up doing everything but the meat courses. I wanted an easy salad that didn't get mushy and didn't contain mayo since the party was outdoors. I used rice vingegar and added fresh cilantro and red cabbage for color. Like other reviewers I added the noodles about an hour before serving instead of the night before. It was a huge hit.

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SMARTCOOKIE2

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 19, 2008

Very good. My husband and I both liked it. A nice refreshing salad on a hot day, economical too. Used chopped peanuts and doubled the noodles and dressing. My husband needs to drown his salad. Thanks for a great recipe!

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Kassie

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

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Reviewed: Jun. 26, 2008

This is pretty good. I didnt have any sesame seeds so I used a little sesame oil with the other oil and it worked out nicely. Surprisingly, my 2 year old loved this!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 26, 2008

Had nice texture, but very bland. ...won't make again.

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tammie

Cooking Level: Expert

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Reviewed: May 31, 2008

Yummy! Loved this! The changes I made were as following: Used seseme oil instead of actual seseme seeds (didn't have them). Toasted almonds and broke up ramen noodles which I added when I served (don't like them mushy). Did not use chicken because I used it as a side dish instead of main entree. Very very good!

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GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: May 21, 2008

We really enjoyed this salad. For convenience, I use a 16oz bag of Fresh Express 3-color slaw. I also substitute about 1/3 of the vegetable oil with sesame oil for more flavor. It doesn't even need to stand overnight, just a few hours works well also.

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CARMELCORNR

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Cypress, California, USA

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Reviewed: May 4, 2008

Excellent!!!

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jane

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Reviewed: Mar. 18, 2008

I make this salad a couple of times a month because it is so well liked!! I like it best right when it's made instead of waiting overnight. The different flavors meld together for a very unique taste. I usually grill the chicken that I'm going to use to give it a little added taste. It's really great!

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LYNCHKKA

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: Crestview, Florida, USA

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Reviewed: Feb. 26, 2008

Didn't try it personally, but have several positive comments. It was easy and cheap to make with ingredients i had on hand. Will make it for another gathering.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 15, 2008

Great recipe. Make sure to season the chicken well (I cook in sesame oil)it has an influence on the overall taste. I also substitute rice vinegar and sesame oil for original ingredients in the recipe and use prepackaged cabbage mix for ease. Thanks!

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