Asian Chicken Salad

A store-bought sesame-ginger marinade saves time by serving as the dressing in this crunchy main-dish salad. Toast the noodles the same way you would toast nuts: Bake at 350° for 5 minutes or until lightly browned.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 26%
  • Fat: 5.2g
  • Saturated fat: 1.4g
  • Protein: 13.9g
  • Carbohydrate: 18.5g
  • Fiber: 2.3g
  • Cholesterol: 44mg
  • Iron: 1mg
  • Sodium: 865mg
  • Calcium: 76mg

Ingredients

  • 5 cups shredded napa (Chinese) cabbage (about 1 large head)
  • 2 cups shredded cooked chicken breast
  • 1 1/2 cups matchstick-cut carrots
  • 1 cup diagonally cut snow peas
  • 1/2 cup diagonally sliced green onions (about 5)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sesame-ginger 30-minute marinade with mandarin orange juice (such as Lawry's)
  • 1/4 cup uncooked Japanese curly noodles (chucka soba), crumbled and toasted

Preparation

  1. 1. Combine first 7 ingredients in a large bowl. Add marinade, tossing to coat. Cover and chill 2 hours. Add toasted curly noodles just before serving.
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