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Chinese Chicken Salad

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!


  • 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

Nutrition Information

  • calories 663
  • fat 41 g
  • satfat 7 g
  • protein 29 g
  • carbohydrate 46 g
  • fiber 5 g
  • cholesterol 46 mg
  • sodium 1027 mg

How to Make It

  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.

  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.

  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.