Project Description


Chinese Chicken Broccoli Slaw

Need a quick dish for the church potluck or company picnic? Our Chicken Broccoli Slaw is a great choice. The beauty of this recipe is that it never fails to please a crowd and there are rarely leftovers.

  • ¼ Cup Butter
  • 2 (3 ounce) packages Oriental-flavor Ramen
  • Noodle Soup, seasoning packet reserved
  • ½ Cup Slivered Almonds
  • ¼ Cup Sesame Seeds
  • 1 (16 ounce) Package Broccoli Coleslaw Mix
  • ½ Cup Shredded Carrots
  • ½ Pound Chicken Breast Cooked and Cubed
  • ½ Cup Chopped Green Onion
  • ½ Cup Salad Oil
  • ¼ Cup Apple Cider Vinegar
  • ½ Cup White Sugar
  • 2 Tablespoons Soy Sauce

Preheat an oven to 350 degrees F (175 degrees C).

Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture on to a baking sheet.

Bake the noodle mixture in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.

Toss together the coleslaw mix, carrots, chicken, and the green onion in a large bowl.

Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Chinese Chicken Broccoli Slaw