Chinese Chicken Salad – Easy Cheesecake Factory Copycat

This Chinese Chicken Salad is a crunchy, fresh, no-cook copycat of the Cheesecake Factory version — made with lettuce, shredded chicken, mandarin oranges, and crispy ramen. Comes together in one bowl, takes 15 mins, and it’s easy to prep ahead or eat straight from the fridge. Cheap, fast, and weirdly satisfying.

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Quick Summary

• Prep time: 15 mins
• Cook time: 0 mins
• Flavor: tangy, sweet, super crunchy
• Great for: no-energy days, quick lunches, cold dinners

Why I Like This Recipe

Honestly? I just needed something that didn’t ask too much of me. I had some leftover chicken, a few sad veggies, and made this work. Didn’t even sit down to eat it the first time. Just hovered over the counter like—oh. Oh this actually hits.

Ingredients

For the Salad

• 3 cups chopped romaine or iceberg lettuce
• 2 cups shredded red cabbage
• 2 cups cooked shredded chicken (rotisserie is perfect)
• ½ cup canned mandarin oranges, drained
• 1 packet of instant ramen, crushed (discard seasoning packet)
• ½ cup shredded carrots
• ⅓ cup sliced green onions
• ¼ cup sliced almonds

For the Dressing

• 3 tbsp rice wine vinegar
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tsp minced fresh ginger
• 1 garlic clove, minced
• ¼ cup vegetable oil

How To Make Chinese Chicken Salad

• Chop your base: Get a big bowl and chop up the lettuce and cabbage. Doesn’t need to be perfect — just bite-sized.
• Add the protein + extras: Toss in the shredded chicken, carrots, green onion, almonds, and mandarin slices. (Pat the oranges dry if they’re juicy.)
• Make the dressing: In a small bowl, whisk everything except the oil first. Then slowly add the oil while whisking. You want it thick and shiny.
• Crunch time: Right before you eat — and I mean right before — add the crushed ramen noodles.
• Toss + serve: Pour in the dressing, toss it all together, and serve immediately.

Tips for Success

• Add ramen at the very last second or it’ll get soggy fast
• Use rotisserie chicken if you’re not in the mood to cook
• Taste the dressing and tweak it — more soy, more honey, whatever
• Dry the oranges or they’ll water everything down

Storage and Reheating

• Fridge: Salad (undressed) keeps in a sealed container for 2 days. Keep ramen and dressing separate.
• Freezer: Nah. This one doesn’t freeze well at all.
• Reheat: No reheating. Eat it cold.

Frequently Asked Questions

• Can I use a different protein?
  Sure. Tofu works great, or even shrimp if you’ve got some.
• Is ramen safe to eat uncooked like this?
  Yep. Totally fine — it’s pre-cooked and just dried. Think croutons, but more fun.
• Can I make the dressing ahead of time?
  Definitely. Keeps in the fridge for 4–5 days.
• Is this spicy?
  Not at all, but you can add chili flakes or sriracha to the dressing.
• Do I need hoisin sauce?
  It adds a sweet-salty depth. If you don’t have it, sub with a little extra soy sauce and honey.

Common Mistakes and How to Dodge Them

• Adding ramen too early: If you toss it in more than 5 minutes before eating, it’ll go limp. And once it’s limp, there’s no coming back.
• Too much dressing: Start small. You can always add more. Too much and the salad gets soggy real fast.
• Using wet oranges: Drip-dry or pat them down. Otherwise, they’ll water down the flavor and mess with the texture.
• Skipping the ginger and garlic: This isn’t just for “flavor.” They give the dressing bite and depth. Skip ‘em and it tastes flat.
• Over-mixing after ramen goes in: Gentle toss. Just coat the salad. Stir too much and you crush the crunch.

Nutrition Facts (Per Serving)

• Calories: 390 kcal
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 620mg
• Potassium: 410mg
• Total Carbohydrate: 29g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 20g

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