We chose to make this as a full meal for my husband and I and boy were we very pleasantly surprised! This salad had a great flavor, total lightness that just left you wanting more! And the left overs even kept nicely for lunch the following day! The only thing we did differently was leaving out the green onions (I'm not a huge fan) and using sesame oil instead of peanut oil. But still very good!! We'll definitely be making this again, and are even eager to make it for a light salad for guests.

Great dish ! The rice noodles are wonderful instead of those heavy traditional ones. My suggestion is to use spinach not iceberg lettuce. More vitamins, and more flavor. But i would definetly tweak the dressing to your personal taste.

I absolutly loved this salad. I did not put celery and sesame seeds in it, but it tasted fantastic! I normally hate vinegar, but in this recipe, the peanut oil and sugar really balance it so it doesnt taste at all like vinegar. I will definatly make this many more times! Thanks!!!!

This was good, but I never did find the Chinese noodles, even though I looked at a lot of stores. Not sure if I was looking for the right thing. The ones I bought ended up tasting awful. The salad was good though.

Pretty decent salad. I used tofu instead of chicken and it tasted good.

Perfect as is. I served it as part of an Asian-influenced meal but it would be just as good as part of any meal.

Absolutely awesome! It tastes just like what I get at a restaurant. I didn't have walnuts so I used slivered almonds instead. Delicious!

I've made this recipe several times and it has become an absolute favorite in our house. The dressing is the key (I add just a few drops of sesame oil but otherwise follow the recipe for the dressing to the letter).

Really Yummy! The dressing has a fantastic tang!

Very tasty, quick and easy!

Wonderful! I served this with Chinese-style pork ribs and house fried rice. It was a perfect light complement to some heavier soy sauce laden foods. Excellent!

Great recipe! Didn't have to change a thing. My husband loved it, especially the walnuts (most salads have almonds or peanuts). I think we'll be making this every week!

We loved this salad! I used spinach leaves along with the regular head lettuce. I diced the chicen breast and cooked it in olive oil along with the green onion. Once the chicen was cooked through, I added the dressing (in which I used the balsamic-blend rice vinegar) and let it simmer for about 15 minutes. I poured the chicen mixture over the prepared salad and, being hot, it wilted the spinach. It was SO good! I was a bit late with the idea to add mandarin oranges, but there will be a next time, so.... I served this with egg rolls also found @ AllRecipes.

YUM! My family and I really loved this salad! So homemade tasting and easy to put together. Thanks for sharing. It is definitely a keeper!

I love this recipe! I used 3 oz of ramen noodles instead of the 6 oz noodles and I used a blend of spinach, raddichio, and other lettuces. It was perfect paired with the homemade Egg Drop Soup. I couldn't stop myself!

Everybody loved this recipe. I made a couple small changes like I used regular veg. oil that I had on hand, added a little bit of soy sauce for color, omitted celery and walnuts and added cucumbers to the salad!! Delicious!!

Yum, kids liked it alot. Needs tiny bit more to be fantastic. Will make again and experiment.