Lee Harrelson
Yield
Serves 6 as a main dish

Many chicken salad recipes feature almonds, which are so expensive that I rarely buy them. However, peanuts are very reasonably priced at Asian markets. Stock them in your pantry, as they're often a good substitute for more expensive nuts.

How to Make It

Step 1

In a 2-cup measuring cup, whisk together first 6 marinade ingredients. In a medium-size bowl, toss chicken with 1/4 cup marinade and marinate for 1 hour.

Step 2

Heat sesame oil in a medium-size skillet over medium-high heat. Add chicken and cook, without stirring, until nicely browned on one side, 3 to 5 minutes. Stir and cook until chicken is no longer pink in the center, 5 to 8 more minutes. (If you're short on time, cook chicken immediately after tossing it with marinade.)

Step 3

Transfer cooked chicken to a large bowl, and add remaining salad ingredients; toss to combine. Pour remaining marinade over salad and toss until everything is well coated. Cover with plastic wrap and refrigerate several hours, or overnight, to let the flavors develop.

Family Feasts for $75 a Week

Ratings & Reviews

osequin's Review

osequin
January 15, 2015
I really like the flavor of this dressing and marinade. I would recommend adding the dressing about 5 hours minimum before dinnertime to let the Ramen soften a little. I only used a half head of cabbage and I feel like a whole head would be way too much.

gotbidnezz's Review

gotbidnezz
June 28, 2012
YUMMY! Next time I'll probably only add one package of ramen noodles to the salad, they were a little overwhelming. The flavors definitely develop the longer it sits, but it also makes the salad less crispy. If you would like it to be crispier, put the dressing on right before you serve it instead of letting it sit. Also, for the love of salmonella, don't marinate your chicken in the entire thing of dressing! Follow the recipe, and marinate the chicken in a separate dish with a 1/4 cup of dressing.

portland's Review

Lauriej1
June 13, 2012
tasty, but a little too caloric for my taste.

MarkSz's Review

Irishcookie
September 08, 2011
N/A

PollyV's Review

snperch
September 08, 2011
snperch - you only use 1/4c. to marinade the chicken. You set aside the rest for the dressing

snperch's Review

PollyV
September 07, 2011
This salad would be outstanding except for a very dangerous step. It says to pour remaining marinade over the salad. It has had raw chicken in it and must be boiled before using like that. otherwise I would give it a 5.

Lauriej1's Review

portland
August 24, 2011
N/A

Irishcookie's Review

MarkSz
July 14, 2011
I really enjoy this recipe for its simplicity. I do add a can of sliced water chestnuts and sliced lichynuts if available.This adds some crunch to the salad.It seems no matter how much I make there is never enough.I have added the thin Chinese sugar peas as well,just another variation.sometimes I have juliened red pepper and used 2 tablespoons of spicey oyster sauce in the dressing,also juliened duck breast. This is a great classic recipe.

mikeweat's Review

mikeweat
March 02, 2011
Very tastey & was made tastier by toasting the ramen noodles rather than using straight from the pkg - that is no way to serve an uncooked noodle, no flavor