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5 from 3 votes

Chinese Chicken Salad

The secret to this Chinese Chicken Salad is the dressing and the crunchy ramen topping. A colorful mixture of flavor and texture tossed together with a sweet and tangy dressing is perfect for meal prep or an on-the-go lunch.
Prep Time15 minutes
Cook Time15 minutes
Additional Time30 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 6 servings
Author: Amy Nash

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • 2 Tablespoons soy sauce
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper

Salad

  • 4 ounces ramen noodles broken into pieces (discard the seasoning packet)
  • 1/4 cup chopped or slivered almonds
  • 2 Tablespoons sesame seeds
  • 6 cups shredded napa cabbage roughly 1 medium head of napa cabbage
  • 1 cup grated carrot roughly 1 large carrot
  • 1 cup sugar snap peas or snow peas
  • 1/2 cup shelled edamame
  • 3 green onion thinly sliced
  • 1/2 bunch fresh cilantro chopped
  • 15 ounces mandarin oranges, drained

Dressing

  • 1/4 cup olive oil
  • 1 1/2 Tablespoons honey
  • 1/3 cup rice wine vinegar
  • 1/4 cup hoisin sauce
  • 2 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 cloves minced garlic
  • 1/4 teaspoon black pepper
  • Pinch of kosher salt

Instructions

  • Place the chicken in a bowl with a tight fitting lid or sturdy resealable bag. Add soy sauce, hoisin sauce, sesame oil, and pepper, then seal and squish to coat the chicken. Place in the fridge for at least 30 minutes to marinate.
    2 boneless skinless chicken breasts, 2 Tablespoons soy sauce, 1 Tablespoon hoisin sauce, 1 teaspoon sesame oil, 1/2 teaspoon freshly ground black pepper
  • Preheat oven to 350°F. Place the chicken in a baking dish, then bake for 15 to 20 minutes until the chicken reaches 165°F when tested with an instant read digital meat thermometer.
  • Remove the chicken to a cutting board to rest for 5 minutes before cutting into strips.
  • Break up the hard ramen noodles and scatter onto a baking sheet. Add the almonds and sesame seeds.
    4 ounces ramen noodles, 1/4 cup chopped or slivered almonds, 2 Tablespoons sesame seeds
  • Bake noodles for 8 minutes until toasted, then set aside to cool.
  • Assemble the salad in a large bowl by combining the cabbage, grated carrot, sugar snap peas, edamame, and green onions. Toss to evenly distribute.
    6 cups shredded napa cabbage, 1 cup grated carrot, 1 cup sugar snap peas or snow peas, 1/2 cup shelled edamame, 3 green onion
  • Add the sliced chicken, toasted ramen and almonds, cilantro, and mandarin oranges on top.
    1/2 bunch fresh cilantro, 15 ounces mandarin oranges, drained
  • Combine dressing ingredients in a jar with a tight lid and shake well to combine. Drizzle over the salad just before serving.
    1/4 cup olive oil, 1 1/2 Tablespoons honey, 1/3 cup rice wine vinegar, 1/4 cup hoisin sauce, 2 Tablespoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons freshly grated ginger, 2 cloves minced garlic, 1/4 teaspoon black pepper, Pinch of kosher salt

Nutrition

Calories: 400kcal | Carbohydrates: 42g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 1354mg | Potassium: 746mg | Fiber: 6g | Sugar: 20g | Vitamin A: 4553IU | Vitamin C: 53mg | Calcium: 168mg | Iron: 3mg

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