Easy & Yummy Chinese Chicken Salad

Stan's Kitchen logo Recently, “Mom” Michelle Leopold was on a trip to Washington D.C.  While there, she met a woman whose in-laws had once lived in Pacific Heights.  They asked their Daughter-in-law to find out if it was the same store where “The Chinese Chicken Salad Recipe” came from.  It turns out that a recipe given to Michelle by her cousin (Denise Gremminger Cumiskey) and published in the newsletter of the pre-cursor to Stan’s Kitchen almost 20 years ago, was now a family favorite, and was enjoyed anytime this particular family got together.  So, in honor of a simple recipe spanning distance, and time to join strangers in shared family moments we are going to re-share that recipe.  We have also added a .pdf version so that you can print it yourself, and pass it on! (Just click the link at the bottom)





A great recipe to pass on — great flavors, and easy to throw together-“mom” Michelle


Makes 6 to 8 servings.


Chicken breasts, cut into small chunks

(about 4 halves, or 1+ bags already cooked/sliced)

1 bag shredded cabbage & carrots

6 green onions, chopped

Chow mein noodles (about 1 small can)




1/2 c oil

1 T sesame oil

1/4 c rice vinegar

1 T soy sauce

1/4 c sugar

sesame seeds (optional)


Whisk dressing until combined, pour over salad & toss well.

Chinese Chicken Salad

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