Reviewed: Jun. 30, 2009

It's a good recipe, similar to Sweet and Crunchy salad, our favorite salad of this type available at allrecipes. Next time I will, 1) cut the peanut oil at least in half, 2) add a litle more chicken because one cup seemed like too little chicken, and 3) add some crunch with sunflower seeds, cashews, or sliced almonds (probably 1/2 to 3/4 cup, I'm thinking). I didn't have green onions, so I used regular onions. I'll make sure to use green onions next time. I used leftover grilled chicken, and I'm glad I did. Thanks for an excellent recipe, Karen.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 12, 2009

The only thing I changed was that I cut down the oil to 2 tablespoons. My husband and I both loved it. Next time I'm going to double the recipe so we can have some for lunch the next day.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Feb. 26, 2009

Very good. I did reduce the oil as suggested by another poster and added toasted almonds and sesame seeds for crunch. Quick and easy recipe that will work perfect for those busy nights. Thanks for sharing.

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Dec. 21, 2008

Made this two or three times this summer. Dinner date liked it as well as pre-teen boys!

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Mark

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 20, 2008

Very good but I must agree that there was just a little too much oil! Also, I did not cook the noodles like the recipe called for because if you do that, you lose the crunchiness. Lastly, I added some uncooked green cabbage, which was VERY good!

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nurseashley04

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Reviewed: Sep. 28, 2008

Not bad. I forgot the oil, but I am glad that I did. It was a nice lunch to use up some leftover grilled chicken breast.

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marleyfu

Living In: Mentor, Ohio, USA

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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

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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

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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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: Jan. 14, 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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