I’ve had the pleasure of getting to know Ali, the author of Home Crafts by Ali, through the Blogger Brags link party, and we’ve had a great time coming up with ideas for our guest post swap. We settled on a summer patio standard: chicken salad. And just in time for Labour Day get-togethers!

Ali was kind enough to feature my Waldorf-inspired Chicken Salad just last week and I’m pleased to be reciprocating by bringing you her Oriental Chicken Salad. It sounds absolutely delicious!

So, without further ado, I’m handing over the reigns to Ali…

Hi there!  I’m Ali and I am visiting today from Home Crafts by Ali.  It’s great to be with you here at Flourish & Knot.  On my blog I like to share posts about craft tutorials, tasty recipes, travel, and local activities.  There is a little of everything, because I love so many things.

Today I am excited to share with you one of the favorite recipes of my family.  This was one of the first meals I made for my husband 15 years ago and he requests it quite often.

Oriental Ramen Chicken Salad | by Home Crafts by Ali

The flavors of this salad are wonderful and light.  My favorite part is the peppers, I like to use a bag of the small multi-colored peppers.

Chinese Chicken Salad ingredients - resized


1 large head Napa Cabbage, shredded or chopped. Remove the thick white part of the leaves
3 green onions, sliced
5-6 small peppers (1 regular size pepper), sliced and chopped
2 cups chicken, cooked and chopped
3/4 c oil, canola or olive
4-5 T Rice Vinegar (or red wine vinegar)
3 T sugar
sprinkle of salt and pepper
1 package ramen noodles, uncooked – discard seasoning
2 tsp sesame seeds
sliced almonds – optional
Chinese Chicken Salad in bowl - resized

1.  Combine salad ingredients in a large mixing bowl.

Tip: I use my kitchen shears to cut the green onions.  They slice through easily and cleanly.
2. Put all dressing ingredients in a 2 cup glass measuring cup.  Whisk together until well blended and sugar is dissolved.
3. Pour dressing over the salad and mix thoroughly.  Place in refrigerator for at least 3 hours so the flavors can blend together and soak into the salad & chicken.  It tastes best if left overnight….but I never have the self control.  Stir a few times to make sure the dressing covers all the salad.
4. Break the ramen noodles into small pieces and spread on a cookie sheet.  Add the sesame seeds and almonds. Broil in the oven until golden brown, checking frequently to make sure it does not burn.
5. Add topping to salad, then serve.

Chinese Chicken Salad close up - resized

Generally this is our whole meal.  You may serve with sliced fresh fruit and light rolls if you desire.  This serves about 4 people.  If you are having guests, I would make a double recipe of this, specially since I like to eat it as a snack late at night and the regular recipe doesn’t leave many leftovers.

Chinese Chicken Salad - resized
I hope you enjoy this salad.  Feel free to visit my website to see my recipes for Sauteed Lemon Pepper AsparagusPerfect Grilled Corn on the Cob & more.
Thank you to Sarah for having me visit here on her blog today.  Have a lovely day!


Here’s where I link up each week:

Mondays: Blogger BragsMerry MondayMonday FundayInspire Me MondayShow & TellLou Lou Girls

Tuesdays: Tell ’em TuesdayTwo Uses TuesdayTogether on TuesdaysTutorials & TipsTuesdays with a TwistHit Me with Your Best ShotTickle My TastebudsTreasure Box TuesdayTasty Tuesdays

Wednesdays: Pin Worthy WednesdaysWork it WednesdayWow Us WednesdayWake Up WednesdayWordless WednesdayWhimsy WednesdayWelcome Home Wednesdays

Thursdays: Think and Make ThursdayHandmade HangoutWeekend Re-TreatFavourite ThingsArtsy Fartsy Link PartyWhat to Do WeekendsFriday Features (Thursday)

Friday: Fiesta FridayFeathered NestFrugal FridayLink Party PaloozaFriday Favourites

Saturday: Share it One More Time

Sunday: Nifty Thrifty SundaySilver PenniesSundays at HomeThat DIY PartyFrugal Crafty Blog HopShare the Wealth SundayFood Stars

Monthly/Recurring: Great Blog TrainSunday Brunch


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