Description
A vibrant and flavorful Chinese Chicken Salad featuring tender marinated baked chicken breast, crunchy toasted ramen noodles with almonds and sesame seeds, fresh napa cabbage, crisp vegetables, sweet mandarin oranges, and a tangy hoisin-ginger dressing. This easy-to-make salad combines crispy textures with savory, sweet, and zesty flavors for a perfect lunch or light dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 Tablespoons soy sauce
- 1 Tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
Salad
- 4 ounces ramen noodles, broken into pieces (discard seasoning)
- 1/4 cup chopped or slivered almonds
- 2 Tablespoons sesame seeds
- 6 cups shredded napa cabbage (about 1 medium head)
- 1 cup grated carrot (about 1 large carrot)
- 1 cup sugar snap peas or snow peas
- 1/2 cup shelled edamame
- 3 green onions, thinly sliced
- 1/2 bunch fresh cilantro, chopped
- 15 ounces mandarin oranges, drained
Dressing
- 1/4 cup olive oil
- 1 1/2 Tablespoons honey
- 1/3 cup rice wine vinegar
- 1/4 cup hoisin sauce
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Pinch of kosher salt
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl with a tight-fitting lid or resealable bag. Add soy sauce, hoisin sauce, sesame oil, and freshly ground black pepper. Seal and shake or squish to coat the chicken evenly. Refrigerate for at least 30 minutes to absorb the flavors.
- Bake the Chicken: Preheat your oven to 350°F (175°C). Place the marinated chicken breasts in a baking dish and bake for 15 to 20 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest on a cutting board for 5 minutes before slicing into strips.
- Toast the Ramen Mixture: Break the ramen noodles into small pieces and spread them on a baking sheet. Add chopped almonds and sesame seeds. Bake at 350°F for about 8 minutes until toasted and fragrant. Set aside to cool.
- Prepare the Salad Base: In a large bowl, combine shredded napa cabbage, grated carrot, sugar snap peas, shelled edamame, and sliced green onions. Toss well to mix all vegetables evenly.
- Assemble the Salad: Add the sliced baked chicken, toasted ramen and almond mixture, chopped cilantro, and drained mandarin oranges on top of the vegetable base.
- Make the Dressing: In a jar with a lid, combine olive oil, honey, rice wine vinegar, hoisin sauce, soy sauce, sesame oil, freshly grated ginger, minced garlic, black pepper, and a pinch of kosher salt. Shake vigorously until fully emulsified.
- Serve: Drizzle the dressing over the assembled salad immediately before serving. Toss if desired and enjoy the crunchy, tangy, and sweet flavors all in one bite.
Notes
- Marinating the chicken longer, even overnight, will enhance flavors further.
- Use gluten-free soy sauce to make this salad gluten-free if necessary.
- To add spice, include a dash of chili flakes or a splash of sriracha to the dressing.
- For extra crunch, you can substitute or add chopped water chestnuts or crispy fried onions.
- The toasted ramen mixture can be made ahead and stored in an airtight container for a few days.
