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!

Heather Wheeler and Joanie Demer, Eagle, Idaho
Recipe by MyRecipes December 2013

Gallery

Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary

prep:
25 mins
cook:
23 mins
total:
48 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

663 calories; fat 41g; saturated fat 7g; protein 29g; carbohydrates 46g; fiber 5g; cholesterol 46mg; sodium 1027mg.
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