Reviewed: Feb. 14, 2008

This is a good basic Oriental chicken salad recipe. I tweaked it a bit - used 1T each of sesame and peanut oil - 1/2 cup of oil waaaay too much. Also added some garlic powder, and minced celery for some crunch. Fresh peas would be good too.

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LBLFM


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Reviewed: Sep. 15, 2007

These 5 stars are based on changing out the peanut oil for about 2 tablespoons peanut oil. Instead of ramen noodles, I used rice noodles and they were a great fit. I also added finely diced red bell pepper for some color. Was great after sitting in refrigerator for 2 hours and even better the next day.

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LCURT

	Cooking Level: Intermediate Home Town: Santa Barbara, California, USA Living In: Elk Grove, California, USA
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Reviewed: Aug. 17, 2007

great flavor! added manderin oranges. and chow mein noodles as well. Only added 3 tablespoons of peanut oil. Added seseme oil.

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scienceguy


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Reviewed: May 15, 2007

I had ramen noodles in the pantry and was looking for a quick alternative to regular old noodles. This was pretty good with lots of Asian flavor. I added some water chesnuts and raw celery at the end for a little crunch. My toddlers wrinkled up their noses; this was a little too "grown-up" for them but not bad for a quick lunch for mom.

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bandrs

	Cooking Level: Intermediate Home Town: Lowry City, Missouri, USA Living In: Kearney, Missouri, USA
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Reviewed: Oct. 1, 2006

I made this with leftover chicken from a bbq. I used the oriental ramen noodles did not have scallions so omitted them. i also cut down on the oil and used grapeseed oil from wildtree. my husband love it, the first bite he was hooked, now as long as he will share ..lol thank you for this great different idea for leftover chicken will use again.

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MTTNFERR

	Cooking Level: Expert
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Reviewed: Jul. 8, 2006

Way too much oil as written which is what I am basing my review on. I followed other suggestions and used 2 tbsp. and thought that was still way too much. With some tweaking this could be good and next time I will try adding some water chestnuts.

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Jul. 6, 2006

This is now one of my favorite chicken recipes. I made up a separate batch of the sauce to marinate the chicken before. As suggested, I substituted sesame oil for peanut, and cut the amount way down. I also added some sliced water chestnuts to the mix just before refigerating. Delicious!

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SaneAmy

	Cooking Level: Beginning Living In: Ambler, Pennsylvania, USA
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Reviewed: Jun. 4, 2006

Very yummy, I used less oil. I took it to a potluck it was a hit.

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Kerles


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Reviewed: Dec. 27, 2005

DEFINITELY cut down the oil to just about two tablespoons (I actually prefer Sesame oil as it has a better flavort). I also added a couple tablespoons of chunky peanut butter...came close to replicating a favorite cold noodle dish of mine from a pan-asian restaurant in Chicago. If you add the peanut butter, let it set a while before eating. Great easy recipe!

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goddess


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Reviewed: Jun. 24, 2005

The taste was good. But man was that a lot of oil. I felt like I was eating soup with oil as the broth. Would be really good with a lot less oil.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Jan. 8, 2005

This is a great lunch recipe. I followed the suggestions for less oil and added sesame oil. It gave it an awesome taste and smell!

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SONYABOW

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Jul. 8, 2004

Very good taste. I little too oily, next time I will cut out some of the oil.

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DAVIDNKATE


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Reviewed: Feb. 21, 2004

Excellent recipe. I also added a package of Ramen Noodles and almonds. This gave the salad an extra crunch. Yummy!

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EvaRenne


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Reviewed: Feb. 2, 2004

delicious dressing, i havent' acutally made the "salad" but i used the dressing part of it for my own oriental chicken salad- which is more like a regular green salad but with ramen noodles crunched on top and grilled chicken. We poured this dressing on top because the grocery store was out of our favorite brand. This one beat it! We'll never buy again :) Thanks!

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LIFTINGHANDS

	Cooking Level: Expert Living In: Beaverton, Oregon, USA
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Reviewed: Jan. 15, 2004

this salad is excellent! halfway through, i realized i didn't have any peanut oil (argh...), but i used 1/4 c. grapeseed oil and 1/2 T. sesame oil instead and it turned out very, VERY well...

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Lisa

	Cooking Level: Intermediate Home Town: Madison, Wisconsin, USA Living In: East Lansing, Michigan, USA
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Reviewed: Dec. 3, 2003

yummy!! I used low salt soy sauce b/c I thought that the combo of salty ramen noodles and soy sauce might be too much. I also used canned, chunk chicken to save time (remember: also salty). I used Equal sweetener instead of sugar. Overall, a good recipe that I'll make often a quick and easy dinner/lunch.

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JEN78RN

	Cooking Level: Intermediate Living In: Frederick, Maryland, USA
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Reviewed: Dec. 3, 2003

I scaled this recipe to 12 and it said to use 3 cups peanut oil. Man, was that too much! I poured most of it off. The flavor was pretty good. This dish was very simple to make.

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HOLLYHOLLY

	Cooking Level: Intermediate
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