Chinese Chicken Salad, from readers Heather Wheeler and Joanie Demer, comes together quickly when the chopping and toasting is completed in advance. Simply assemble this Asian-fusion salad before serving and enjoy!
1/2 head Napa cabbage, cored and shredded
5 scallions, thinly sliced
3 tablespoons peanut butter
1/2 cup plus 2 Tbsp. vegetable oil
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup sesame seeds
1/4 cup sliced almonds
3 6-oz. packages ramen noodles, crushed
3 boneless, skinless chicken breast halves
Salt and pepper
1 7-oz. can mandarin oranges in juice, drained
How to Make It
Place cabbage and scallions in a bowl. Bring peanut butter, 1/2 cup oil, sugar, vinegar and soy sauce to a boil in a small pan over medium-high heat, stirring. Simmer until thickened, about 1 minute. Cool slightly.
Warm a large skillet over medium heat. Taking one topping at a time, toast sesame seeds, almonds and ramen until lightly browned, stirring, about 3 minutes each. Remove to a bowl.
Increase heat to medium-high; add 2 Tbsp. oil. Season chicken with salt and pepper. Sauté, turning once, until cooked, about 8 minutes. Remove and slice. Add noodle mixture and oranges to bowl with cabbage. Toss in dressing. Top with chicken; serve.
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