Chicken and almond noodle salad

    20 min

    Perfect for parties or for using up leftover chicken so there's no cooking required. It's packed with noodles, finely sliced crunchy cabbage and almonds.

    88 people made this

    Serves: 10 

    • 2 chicken breast fillets, cooked and sliced
    • 60g almonds
    • 2 spring onions, chopped
    • 1 tablespoon caster sugar
    • 2 tablespoons sesame seeds
    • 1 (90g) packet ramen noodles, crushed
    • 1/2 medium cabbage, shredded
    • 120ml vegetable oil
    • salt and pepper to taste
    • 3 tablespoons vinegar

    Prep:20min  ›  Ready in:20min 

    1. Combine chicken, almonds, spring onions, sugar, sesame seeds, noodles (and the small seaoning packet that comes with the ramen noodles) and cabbage in large bowl.
    2. In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Leave overnight in fridge; serve.

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    Reviews in English (80)


    THIS SALAD IS AWESOME!! I like the noodles crunchy, so I add them about 1-2 hours before serving. Using the prepared (already shredded tri color) cabbage bags from the grocer makes this a breeze!! I substituted garlic flavored Rice Wine Vinegar and left out the chicken. Doubled the recipe and there were NO LEFTOVERS!! Thank you!!  -  11 Oct 2001  (Review from Allrecipes US | Canada)


    This was very good. I used about half the amount of vinegar called for, and we thought that was enough. I used sesame oil and added some diced celery. I'll make this one again!  -  08 May 2002  (Review from Allrecipes US | Canada)


    This is such a great salad, amazing how just a few simple ingredients can be so flavorful. For those on a tight budget like myself, its just as good without the chicken. Also, if you have rice wine vinegar, I'd recommend using that instead of regular white vinegar.  -  14 Jan 2005  (Review from Allrecipes US | Canada)