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.
Preheat oven to 350℉. Place chicken breasts on a foil lined pan and season with salt and pepper. Cook for approximately 30 minutes or until cooked through.
Prepare dressing. Place peanut butter in a small bow and heat in microwave for 20-30 seconds until softened and smooth. Whisk together oil, rice vinegar, soy sauce, lemon juice, peanut butter, sugar, and the seasoning packet from the ramen noodles. Set aside.
Crush ramen noodles and spread on a pan. Cook at 350℉ for 12 minutes or until just starting to turn golden. Set aside to cool.
Place coleslaw, bok choy, carrots, green onions, sugar snap peas, mandarin oranges and cooked chicken in a large bowl and toss lightly.
Lift individual servings onto a plate or bowl, drizzle with dressing and sprinkle with peanuts and noodles. Serve immediately.
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, I wouldn't recommend keeping leftovers.I 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! I use whatever I happen to have in my pantry at the moment.