Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep Time
25 Mins
Cook Time
23 Mins
Yield
Serves: 6

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!

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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