In the mood for Chinese but don't want to order in? This Chinese chicken salad is the perfect option! Tossed in a tangy peanut sauce, ramen noodles and veggies, this is a great healthy option for when you are craving takeout.
3boneless, skinless chicken breastscooked and sliced
Kosher salt and freshly ground black pepperto taste
1tablespooncreamy peanut butter
⅓cupvegetable oil
3tablespoonsseasoned rice vinegar
1tablespoonlow-sodium soy sauce
1tablespoonlemon juicefrom ½ lemon
1½tablespoonsgranulated sugar
3ouncesOriental flavored ramen noodlessuch as Maruchan (1 package)
16ouncescoleslaw mix1 package
1headbok choythinly sliced
2carrotsjulienned
5green onionsthinly sliced
2cupssugar snap peascut in half
¾cupblanched 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.
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.
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 sugar snap peas
Lift individual servings onto a plate or bowl, drizzle with dressing and sprinkle with peanuts and noodles. Serve immediately.
¾ cup blanched and salted peanuts
Video
Notes
Using leftover chicken would make this an even quicker meal option.
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.
We took the noodles out of the package for photography purposes, but it is much easier to crush the noodles when they are still in the package.
What if you only have rice wine vinegar? Use it!
Storage: Store Chinese chicken salad in an airtight container in the refrigerator for up to 2 days.