Chinese Chicken Salad
A delightful mix of crunchy vegetables, tender chicken, and a tasty dressing, perfect for lunch or dinner and a great way to use leftover chicken.
Ingredients
Salad Ingredients
- 3 cups finely chopped romaine or iceberg lettuce
- 2 cups shredded red cabbage
- 2 cups shredded chicken Use leftover cooked chicken to save time.
- 1/2 cup jarred mandarin oranges, drained
- 1 packet instant ramen, crushed (flavor packet discarded)
- 1/2 cup shredded carrot Fresh ingredients will provide the best flavor and crunch.
- 1/3 cup sliced green onions
- 1/4 cup sliced almonds Adding extra sliced almonds or mandarin oranges on top can enhance presentation.
Dressing Ingredients
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey Adjust the sweetness by adding more or less honey.
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce Use tamari to make it gluten-free.
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 1/4 cup vegetable oil Drizzle slowly while whisking until emulsified.
Instructions
Preparation
- In a large bowl, toss together the lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
- In a small bowl, whisk together the rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, minced ginger, and minced garlic.
- Slowly drizzle in the vegetable oil while whisking constantly until the dressing is emulsified.
- Before serving, drizzle the dressing over the salad and toss to combine.
Notes
If you have leftovers, store in an airtight container in the refrigerator. Keep the dressing separate until just before serving to maintain crispness. Salad can last 1-2 days in the fridge.