Portable Chinese Chicken Salad

Portable Chinese Chicken Salad

Made  times

"This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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).
  2. Break up ramen noodles into a small bowl; add almonds and set aside.
  3. In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
  4. When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!



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.

The taste was really quite good. Needed more of the dressing though, so next time I'll multiply the ingredients a bit, and make it less vinegary. But the crunch and taste were really great, esp....

From around the web