Chinese Chicken Salad

May 16, 2013

As the weather warms up, you'll be looking for dishes that will cool you down.  Chinese chicken salad is one of those recipes.  Crisp, crunchy and flavorful, this salad is great for any night of the week.  Chinese chicken salad is also a great use for leftover chicken.

Chinese Chicken Salad


1 pound chicken breasts, boneless, skinless, cut in half through the thickest part
1 tablespoon vegetable oil, or as needed
4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons light soy sauce
1 teaspoon sugar
2 tablespoons sesame oil
1 head iceberg lettuce, finely chopped
3 green onions, green and white parts, sliced at an angle
1/4 cup fresh cilantro, chopped (optional)
1 10-ounce can Mandarin oranges, drained
3/4 cup chow mein or Top Ramen (crushed) noodles
Toasted slivered almonds for garnish
Heat oil in a large skillet and add chicken. Season with salt and pepper and saute until done. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame oil. Refrigerate until needed.
Cut lettuce into thin shreds.
Shred the cooled chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce, green onions, cilantro and chicken; toss with the dressing.
Next, toss in the Mandarin oranges.
Just before serving, toss in the chow mein or Top Ramen noodles so they stay crisp.
Garnish with sliced almonds.

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