Chinese Chicken Salad

Chinese Chicken Salad

Photo by mbounds08


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    boneless skinless chicken breasts

  • 3

    Tbsp. soy sauce

  • 2

    Tbsp. rice wine vinegar

  • salt and pepper

  • 2

    Tbsp. olive oil

  • 1

    head Romaine lettuce, shredded

  • 4

    cups shredded red cabbage

  • 1

    cup edamame

  • cup shredded carrots

  • 3

    green onions

  • ¼

    cup butter

  • 1

    package ramen, broken

  • 1

    cup almonds

  • 2

    tablespoons sesame seeds

  • Dressing

  • ¼

    cup vegetable or olive oil

  • 3

    Tbsp. honey

  • 2

    Tbsp. rice wine vinegar

  • 1

    Tbsp. grated fresh ginger

  • 1

    Tbsp. soy sauce

  • 1

    clove garlic, minced

  • 2

    tsp. sriracha chile sauce (optional)

  • 1

    tsp. sesame oil

  • pinch of salt and pepper

Directions

Dressing: Whisk together all ingredients until combined. You can add more sriracha for an extra kick. Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. Heat oil in a large skillet over medium-high heat. Cook the chicken and then cut into thin strips. Melt butter in pan. Saute ramen noodles, almonds, and sesame seeds. Transfer to baking sheet and bake at 350 degrees until toasted. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, and crispy toppings until combined.


Nutrition

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