Petitchef

Crunchy asian chicken salad

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
Chinese Chicken Salad Recipe

1 Small Head Cabbage Cored and Sliced Thin (or 16 Ounce Package Cabbage Coleslaw Mix without Carrots or a medium head of iceberg lettuce chopped to small pieces)

1 Bunch Green Onions (whites and greens sliced into thin rings)

1 Package Ramen Noodles (remove seasoning packet and crush dry noodles)

1 Cup Cooked Chicken Chopped to 1/2″ Dice

1/4 Cup Roasted and Salted Almonds (roughly chopped)


Chinese Chicken Salad Dressing Recipe:

1 Tablespoon of Sugar or Agave Nectar

1-2 Tablespoons Kosher Salt (start out with 1 tablespoon and add more if necessary)

1/2 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Ground Ginger

1/4 Cup Seasoned Rice Wine Vinegar

1 Tablespoon Toasted Sesame Oil

1/3 Cup Canola Oil

Preparation

  • In a small container add first 5 ingredients. Stir to combine. If you use sugar, you’ll need to heat the mixture until the sugar melts into the mixture. If you use agave nectar, you won’t need to heat the mixture to get everything to combine.
  • Add in the vinegar and oils. Stir to combine. Cover and set aside. In a large bowl combine chopped cabbage and green onions. Mix to combine.
  • Sprinkle crushed ramen noodles on top of cabbage and onions. Spread chopped chicken on top of ramen noodles.
  • Sprinkle chopped almonds on top of chicken. Cover and chill.
  • Just before serving, stir dressing to combine and then add to salad ingredients. Stir to combine and serve.





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