Chinese Chicken Salad
Created by Bobbie on November 6, 2011
- Servings: 8
- Prep Time: 45m
- Cook Time: 1m
- Recipe #2097
Ingredients
- 4 cups chicken, roasted and shredded (bone and skin removed)
- L large green cabbage, coarsley shredded
- 6 to 8 green onions, thinly sliced (including some of the green tops)
- 1/2 cup cilantro, rinsed, stemmed and chopped
- 1 (5 ounce) can sliced water chestnuts (chopped)
- 1 (3 ounce) package ramen noodles, broken/crushed (save flavoring packet for another use)
- 3/4 cup sliced almonds
- DRESSING
- 3 tablespoons rice wine vinegar
- 2 teaspoons dry mustard
- 4 teaspoons lemon juice
- 4 teaspoons soy sauce
- 3 to 5 tablespoons sugar (depending on how sweet you like it)
- 1 large garlic clove, finely minced or pressed
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2/3 cup canola oil
- 2 teaspoons toasted sesame seeds
How to Make
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Step 1: To assemble salad: Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. (If making ahead, omit the almonds until final assembly)
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Step 2: Add chicken to cabbage mixture along wth broken/crushed Top Ramen noodles. Mix well.
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Step 3: For the dressing: Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
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Step 4: Pour dressing over salad and toss to coat.
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Step 5: This is a great main dish served with some fresh fruit and croissants.
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Step 6: Cooking time reflects the time to roast the chicken.
Nutritional Facts
- Serving Size: 1 (330 g)
- Calories 499.7
- Total Fat - 24.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 8.7 mg
- Sodium - 819 mg
- Total Carbohydrate - 60.4 g
- Dietary Fiber - 7.9 g
- Sugars - 17.3 g
- Protein - 12 g
- Calcium - 92.6 mg
- Iron - 10.7 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.3 mg