Chinese Chicken Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 people
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Calories
337 kcal
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Course
Main Course, Salad
Chinese Chicken Salad Recipe
Description
This Chinese Chicken Salad starts by baking boneless, skinless chicken breasts seasoned with salt and pepper until cooked through, then shredding or chopping them. The peanut dressing is a blend of creamy peanut butter, vegetable oil, seasoned rice vinegar, soy sauce, lemon juice, granulated sugar, and the ramen seasoning packet, whisked to a smooth consistency.
All vegetables including coleslaw mix, sliced bok choy, julienned carrots, sliced green onions, sliced sugar snap peas, and mandarin oranges are tossed with the cooked chicken. The salad is served drizzled with the peanut dressing and topped with baked, crushed ramen noodles and blanched salted peanuts for added crunch.
The salad can be stored in the refrigerator for up to two days but is best kept without the dressing, peanuts, and noodles mixed in to avoid sogginess. Using leftover cooked chicken can speed up preparation. The noodles are easier crushed when still in their package prior to baking.
Ingredients
- 3 chicken breast boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon peanut butter creamy
- ⅓ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon lemon juice from ½ lemon
- 1½ tablespoons granulated sugar
- 3 ounces ramen noodles such as Maruchan (1 package, Oriental flavored
- 16 ounces coleslaw mix 1 package
- 1 head bok choy thinly sliced
- 2 carrot julienned
- 5 green onions thinly sliced
- 2 cups sugar snap peas cut in half
- 1 cup mandarin orange fresh or canned
- ¾ cup peanuts blanched and salted
Instructions
- Preheat oven to 350℉. Place the chicken breasts on a foil-lined baking sheet and season with salt and pepper. Cook for approximately 30 minutes or until cooked through. Chop into bite-sized pieces or shred, then set aside.
- Make the Dressing: Place the peanut butter in a small microwave-safe bowl and heat in the microwave for 20-30 seconds, or until softened and smooth. Whisk together the oil, rice vinegar, soy sauce, lemon juice, peanut butter, sugar, and the seasoning packet from the ramen noodles. Set aside.
- Crush the ramen noodles and spread them on a baking sheet. Bake in the preheated oven for 12 minutes, or until just starting to turn golden. Set aside to cool.
- Place the coleslaw, bok choy, carrots, green onions, sugar snap peas, mandarin oranges, and cooked chicken in a large bowl and toss lightly.
- Lift individual servings of the salad mix onto a plate or bowl, drizzle with peanut dressing, and sprinkle with peanuts and noodles. Serve immediately.
Notes
- Store leftovers in an airtight container refrigerated up to 2 days without dressing, peanuts, and noodles to prevent sogginess.
- Use leftover cooked chicken to reduce prep time when desired.
- Add dressing and toppings individually on each serving to keep salad crisp longer.
- Crush ramen noodles while still in the package for easier handling before baking.
- Rice wine vinegar can substitute seasoned rice vinegar if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 502mg | 21% |
| Potassium | 822mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 7.816IU | 0% |
| Vitamin C | 93mg | 103% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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