Asian Chicken Chinese Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 1.9 g
  • Cholesterol: 22.8 mg
  • Sodium: 575.9 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Asian Chicken Chinese Salad calories by ingredient


Introduction

Spicy ginger-soy sauce is the perfect kick to this crunchy salad. Make sure you buy NAPA cabbage! Spicy ginger-soy sauce is the perfect kick to this crunchy salad. Make sure you buy NAPA cabbage!
Number of Servings: 6

Ingredients

    1 head Napa Cabbage, very thinly sliced (I used a food processor)
    1 bell pepper, any color, sliced or diced
    1 or 2 carrots, grated or sliced
    3 Tbsp Reduced Sodium soy sauce
    6 Tbsp orange juice no pulp
    6 Tbsp rice vinegar
    1 Tbsp grated fresh ginger
    1 tsp Sriracha chile paste (aka "rooster sauce")
    1 1/2 tsp toasted sesame oil
    black pepper
    1 cooked & chilled chicken breast, diced
    1 package ramen, broken up
    1/4 cup sliced almonds

Directions

Make dressing (liquids and ginger) ahead of time as a marinate for the chicken (or only use 3/4 of the dressing when tossing the salad). Dice the chicken and chill (I prefer cold chicken in this salad)

Preheat the oven to 350 degrees

Breakup the ramen in the bag (i smash it with an ice cream scoop) and throw away the seasoning packet. Spray an 8x8 baking dish with cooking spray, and toss ramen and almonds. Bake for 10 mins or until brown.

Combine all the veggies, chicken, and toasted ramen/almonds in a big bowl. Pour the remaining (or 3/4 the dressing if you didn't use it for a marinade) dressing over the veggies and toss to coat.

Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ALICIASTURDY.