Cabbage Chicken Salad

    (7)
    25 minutes

    I like to barbecue the chicken for this salad but baked is okay too. You can also top it with crushed instant noodles, I prefer it without.


    7 people made this

    Ingredients
    Serves: 10 

    • 1 head cabbage, grated
    • 2 cooked skinless, boneless chicken breast halves, cubed
    • 6 tablespoons balsamic vinegar
    • 2 chicken-flavoured instant noodle seasoning packets
    • 1/4 cup white sugar
    • 1 cup olive oil
    • 6 spring onions, chopped
    • 1/4 cup toasted sliced almonds, or to taste
    • 1/4 cup toasted sesame seeds, or to taste

    Directions
    Preparation:25min  ›  Ready in:25min 

    1. Combine the grated cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, instant noodle seasoning and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing.
    2. Stir in the spring onions then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

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    Reviews and Ratings
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    (7)

    Reviews in English (7)

    by
    8

    This was pretty good. I wanted to use up my ramen noodles I have in my food storage. Although, it wasnt until I got halfway through the recipe that I noticed it did not call for Ramen noodles. Just the ramen seasoning. So I just had to make changes. I crushed up ramen noodles in its packaging, placed them on a baking sheet, and toasted them until they were golden brown. I also had left over oven roasted brined turkey that I substituted for the chicken. When making the dressing, I only used about 1/2 cup olive oil( eye balled it). It might be ok with with the 1 cup, but I dont like to used a lot of oil on dressings. I tasted the dressing and it was good but not great, so I added about 1 tsp of toasted sesame oil. The baslamic vinegar gives this classic salad a nice change. Thanks for the post.  -  22 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    7

    i've had this recipe for years. it is definately way up there on my favorite salad list.it makes a great lunch salad w/ the chicken, however i often use it as a side salad w/out the chicken, either way its a winner.  -  06 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    5

    Also I add the ramen noodles (crushed), 2 TBLS sesame oil, 1/2 c sunflower seeds, and Splenda instead of sugar. YUM have been eatting this for years. My original recipe came from a dear friend in Seattle. Around 1993 or so.  -  04 Dec 2010  (Review from Allrecipes USA and Canada)

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