Chinese Chicken Salad

Photo: Julie Bidwell; Styling: Stephanie Hanes

Yield: Serves: 6
Cost per Serving: $1.60
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Nutritional Information

Amount per serving
  • Calories: 663
  • Fat: 41g
  • Saturated fat: 7g
  • Protein: 29g
  • Carbohydrate: 46g
  • Fiber: 5g
  • Cholesterol: 46mg
  • Sodium: 1027mg


  • 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


  1. 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. 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. 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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