Chinese Chicken Salad has always been, and will always be, one of my favorite salads! It’s a good thing the family is on the same wave length.
There are two ways I make this salad. If my meal planning is on point, then I will most likely pick up some Napa cabbage from the store, add a few more ingredients, and spend a little more time making dinner. If it isn’t on point, I will use Romain lettuce and keep it super simple. Both good! I’ve given you both recipes below. So take note to which one you’re looking at. Feel free to pick and choose from both to make your own variation. It is all win, win!!
Enjoy ~ Jeanne
Quick and Easy Chinese Chicken Salad
- 1 tsp ginger, minced if you don't have fresh, use 3/4 tsp. powdered ginger
- 2 tsp garlic, minced
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tbsp avocado oil or any light tasting oil
- 2 tsp sugar or honey
- 1 package ramen noodles
- 1 cup slivered almonds
- 1-2 chicken breast, fully cooked
- 1 15 oz. can mandarin oranges, drained
- Take your package of ramen noodles and using the palm of your hand, break up the noodles to small pieces. Toast your almonds and ramen noodles, 350 degrees, for 7-10 minutes. Or until golden brown.
- Mix all the dressing ingredients together. Set aside
- Once almonds and ramen are cool, combine all ingredients into a large bowl, toss with dressing and sever.
The Best Chinese Chicken Salad with Napa Cabbage
For the Chicken:
- 2 boneless, skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce if you don't have, use teriyaki sauce
- 1 tsp sesame oil
- 1/2 tsp pepper
For the Salad:
- 6 cups shredded Napa cabbage roughly 1 head of Napa cabbage
- 1/2 cup grated carrots roughly 1 large carrot
- 1/2 cup shelled edamame
- 3 green onions, thinly sliced (greens and whites)
- 4 oz. ramen noodles, broken into pieces
- 1/2-1 cup slivered almonds
- 2 tsp sesame seeds, toasted
- handful of chopped cilantro, optional
For the Dressing:
- 3 tbsp avocado oil
- 1 1/2 tbsp honey
- 2 tbsp rice vinegar
- 1 1/2 tsp freshly grated ginger 3/4 tsp powdered ginger if you don't have fresh
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- pinch of salt and pepper
- Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake chicken, with any remaining marinade juices, in a shallow baking dish for 15-20 minutes, or until chicken runs clear.
- Remove from oven and let rest for 5 minutes before slicing into strips.
- With oven still on, place almonds and crushed up ramen onto baking sheet, and brown for 5 minutes. Then add the sesame seeds and bake all together 2 minutes more, or until golden brown.
- Combine cabbage, carrot, edamame and green onions in a large salad bowl.
- Add almonds, noodles and sesame seeds to salad.
- Combine all dressing ingredients.
- Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
- Salad keeps in the fridge for 2-3 days. Will keep longer is you reserve dressing until before serving.