Chinese Chicken Salad

Course: Salad

Cuisine: Asian

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Calories: 361kcal

Author: Platings and Pairings

This Chinese Chicken Salad is a vibrant, crunchy, and satisfying dish that brings together the best of Asian-inspired flavors in one bowl. With shredded cabbage, tender chicken, sweet mandarin oranges, crunchy ramen noodles, and a savory-sweet homemade dressing, it's an irresistible salad that keeps you coming back for more.

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Ingredients

3 cups napa cabbage shredded
2 cups red cabbage shredded
2 cups shredded chicken
1/2 cup canned mandarin oranges drained
1 packet instant ramen crushed (flavor packet discarded)
3 green onions sliced
1/4 cup cashews
Black sesame seeds for sprinkling (optional)

Dressing

3 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
2 Tablespoons vegetable oil or canola oil or other neutral oil
2 Tablespoons honey
1 Tablespoon toasted sesame oil
1 teaspoon fresh ginger grated or minced
1 clove garlic grated or minced
Salt and pepper to taste

Instructions

In a large bowl, whisk together vinegar, soy sauce, vegetable oil, honey, sesame oil, ginger, and garlic. Whisk to combine. Season with salt and pepper, to taste.
To the bowl with the dressing, add the napa cabbage, red cabbage, chicken, mandarin oranges, crushed ramen noodles, green onions, and cashews. Toss to combine. Sprinkle with black sesame seeds, if desired. Enjoy!

Notes

Storing

Store any leftover salad (without the ramen noodles) in an airtight container in the fridge for up to 2 days. The cabbage will stay crisp, but the noodles will lose their crunch, so if you want to save leftovers, keep the noodles separate and add them right before serving.
The dressing can be made up to 5 days in advance and stored in a jar in the fridge. Just shake or whisk it well before using, as it may separate after sitting.

Tips and Tricks

Toss just before serving. For the crispiest texture, add the ramen noodles right before serving. They'll soften if they sit in the dressing for too long.
Make it ahead. You can prep the cabbage, chicken, and dressing up a day in advance. Store them separately in the fridge, then toss everything together when you're ready to eat.
Taste the dressing before adding it to the salad. Adjust the sweetness or acidity to your liking. A little extra honey or vinegar can make a big difference!
Meal prep friendly. This salad holds up well for a day or two in the fridge (minus the crunchy ramen noodles). The cabbage stays crisp, and the flavors continue to meld beautifully.
For even more flavor, toast the cashews in a dry pan over medium heat for 3-4 minutes until lightly golden. Let them cool before adding to the salad.
If you want to skip the instant noodles, crushed tortilla chips, crispy wonton strips, or even toasted panko breadcrumbs make great substitutes.

Variations

Kick of spice: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for a spicy kick.
Vegetarian version: Omit the chicken and add extra nuts, crispy tofu, or edamame for plant-based protein.
Gluten-free: Use tamari instead of soy sauce, and swap the ramen noodles for gluten-free crispy noodles or toasted seeds.
Add more veggies: Toss in some shredded carrots, sliced bell peppers, or cucumber ribbons for extra color and crunch.
Citrus boost: For extra brightness, add a squeeze of fresh orange or lime juice right before serving.
Herbaceous twist: Fresh cilantro or mint leaves add a lovely freshness that pairs beautifully with the dressing.

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