I love making a big salad to enjoy for lunch all week long, and this Chinese chicken salad is one of my absolute favorites. I mix tender cubes of chicken with fresh veggies, juicy Mandarin oranges, salty peanuts, and crunchy ramen noodles. Tossed in a homemade peanut dressing, this salad is so satisfying!
Chinese Chicken Salad Recipe
When I’m craving a fresh and flavorful lunch, this Chinese chicken salad is my first thought! It has a crave-worthy range of textures and flavors, with tons of crunch from the crispy noodles and peanuts. But it’s that classic peanut dressing that brings everything together and really makes this salad blow my mind!
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How to Store
I have found that the best way to store this Chinese chicken salad is to keep all of the components in separate airtight containers and toss them together just before serving. Everything should keep for up to 3 days in the fridge.
Notes and Tips
- Using leftover chicken would make this an even quicker meal option.
- I find it’s easiest to crush up the Ramen noodles while they’re still in the package. It’s much less messy! And make sure you keep the seasoning packet to use in the dressing.
- Drizzling the dressing on individual servings and putting the peanuts and noodles on at the end will ensure your salad doesn’t turn into a soggy mess and leftovers will be great the next day. If you mix everything together, we wouldn’t recommend keeping leftovers.
Chinese Chicken Salad Recipe
Ingredients
- 3 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon creamy peanut butter
- ⅓ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice (from ½ lemon)
- 1½ tablespoons granulated sugar
- 3 ounces Oriental flavored ramen noodles such as Maruchan (1 package)
- 16 ounces coleslaw mix (1 package)
- 1 head bok choy thinly sliced
- 2 carrots julienned
- 5 green onions thinly sliced
- 2 cups halved sugar snap peas
- 1 cup mandarin oranges fresh or canned
- ¾ cup blanched and salted peanuts
Instructions
- Preheat oven to 350℉. Place the chicken breasts on a foil-lined baking sheet and season with salt and pepper. Cook for approximately 30 minutes or until cooked through. Chop into bite-sized pieces or shred, then set aside.3 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Make the Dressing: Place the peanut butter in a small microwave-safe bowl and heat in the microwave for 20-30 seconds, or until softened and smooth. Whisk together the oil, rice vinegar, soy sauce, lemon juice, peanut butter, sugar, and the seasoning packet from the ramen noodles. Set aside.1 tablespoon creamy peanut butter, 3 tablespoons seasoned rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon lemon juice, 1½ tablespoons granulated sugar, ⅓ cup vegetable oil
- Crush the ramen noodles and spread them on a baking sheet. Bake in the preheated oven for 12 minutes, or until just starting to turn golden. Set aside to cool.3 ounces Oriental flavored ramen noodles
- Place the coleslaw, bok choy, carrots, green onions, sugar snap peas, mandarin oranges, and cooked chicken in a large bowl and toss lightly.16 ounces coleslaw mix, 1 head bok choy, 2 carrots, 5 green onions, 2 cups halved sugar snap peas, 1 cup mandarin oranges
- Lift individual servings of the salad mix onto a plate or bowl, drizzle with peanut dressing, and sprinkle with peanuts and noodles. Serve immediately.¾ cup blanched and salted peanuts
Notes
How to Make Chinese Chicken Salad (and Dressing) Step by Step
Cook the Chicken and Make the Dressing: Preheat oven to 350℉. Place 3 boneless, skinless chicken breasts on a foil-lined baking sheet, and season with salt and pepper. Cook for approximately 30 minutes, or until cooked through. Chop into bite-sized pieces or shred, then set aside. Alternatively, you can start with leftover or pre-cooked chicken. Place 1 tablespoon of creamy peanut butter in a small microwave-safe bowl, then microwave for 20-30 seconds, or until it’s softened and smooth–it needs to be melted enough to mix with other ingredients. Then whisk together ⅓ cup of vegetable oil, 3 tablespoons of seasoned rice vinegar, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of lemon juice, 1½ tablespoons of granulated sugar, the melted peanut butter, and the seasoning packet from the ramen noodles. Set aside.
Toast the Ramen Noodles: Crush 1 package of ramen noodles (while still in the package), then open and spread them out on a baking sheet. Bake in the preheated oven for 12 minutes, or just until they start to turn a golden color. Set them aside to cool.
Toss the Salad: Place 16 ounces of coleslaw mix, 1 head bok choy (cut into thin slices), 2 julienned carrots, 5 thinly sliced green onions, 2 cups of sugar snap peas (each pod cut in half), 1 cup of mandarin oranges, and the cooked chicken in a large bowl, and toss lightly. Place individual servings of Chinese chicken salad into bowls, then drizzle each serving with dressing, and top with peanuts and toasted ramen noodles.
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Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
It doesn’t list mandarin oranges in the recipe. What size can and are they drained? Can’t wait to try this!
As many as you would like, but definitely drain them!