Chinese Chicken Salad
The secret to this Chinese Yellow Salad is the dressing and the crunchy ramen topping. A colorful mixture of savor and texture tossed together with a sweet and tangy dressing is perfect for meal prep or an on-the-go lunch.
This is the season for quick, healthy, and light lunches and dinners. This Easy Orange Pomegranate Salad, Strawberry Spinach Salad, and Grilled Cajun Yellow Salad are moreover some of my favorite go-to's!
You guys know that I'm not crazy well-nigh salad. However, when I find a salad recipe that is healthy and is pretty much acts as repletion food, then I'm all in! And let me tell you, this Chinese Yellow Salad recipe will do the trick!
It starts with a plethora of texture and flavorful. It's made with cabbage, carrots, snap peas, edamame, untried onion, cilantro, mandarin oranges, topped with a sesame ramen crunchy topping, and then drizzled with a succulent sesame dressing.
Let me go superiority and emphasize that this Chinese Yellow Salad Dressing recipe is to die for! It is the most wondrous wing to this salad and the combination of flavors is something that you will probably be making regularly.
This is a fantastic recipe for meal prep and lunches on the go. You can layer all the ingredients into a Tupperware or mason jar and place the dressing in a plastic bag or small plastic cup. When you're ready to enjoy, simply pour the dressing into the jar or bowl, seal it, shake it up, and dig in!
What you'll need
for the chicken:
- chicken breasts
- soy sauce
- hoisin sauce
- sesame oil
- freshly ground woebegone pepper
for the salad:
- ramen noodles, wrenched into pieces
- slivered almonds
- sesame seeds
- napa cabbage
- grated carrot
- snap peas or snow peas
- shelled edamame
- green onion
- fresh cilantro
- mandarin oranges
for the dressing:
- olive oil
- honey
- rice wine vinegar
- hoisin sauce
- soy sauce
- sesame oil
- freshly grated ginger
- minced garlic
- black pepper
- kosher salt
How to Make Chinese Yellow Salad
- Marinate the chicken. I like to throw the soy sauce, hoisin sauce, sesame oil, and pepper, in a sealable bag or container with the yellow and squish it virtually so that it is tent the chicken. I let this marinate for well-nigh 30 minutes in the refrigerator.
- Bake the chicken. Then I torch the yellow in the oven for 15-20 minutes at 350 degrees F. Once it is done, I place it on a wearing workbench and slice it into strips.
- Make the topping. Place the wrenched up ramen noodles, sesame seeds, and almonds on a sultry sheet and torch for well-nigh 8 minutes until they are toasted.
- Get your veggies ready. I like to use a very large trencher for this part. I put all my veggies in the trencher and then requite them a nice toss to evenly distribute them.
- Add your toppings. Then I top the salad with the chicken, toasted ramen, cilantro, mandarin oranges. You can unify these however you'd like. Don't worry well-nigh getting fancy. Just throw them on there!
- Make and add dressing. The easiest way to make the dressing is to throw all the ingredients into a mason jar with a sealed lid and shake it all up. Then drizzle the dressing over the salad right surpassing serving.
How to make Chinese Yellow Salad superiority of time:
The worst part well-nigh making a salad of time is the risk of it getting soggy. But this recipe is unquestionably very simple to make in whop without ruining. Simply prepare your veggies and your topping, but hold onto the dressing until you are ready to serve. Once you are ready to dig in, add the crunchy toppings, drizzle your dressing, and toss!
Can I use rice vinegar instead of rice wine vinegar?
You can definitely use rice vinegar here. It will work just fine!
More Succulent Summertime Salads
- Watermelon Basil and Feta Salad
- Caprese Salad
- BBQ Yellow Cobb Salad
- BLT Pasta Salad
- Tex Mex Doritos Taco Salad
- Thai Cucumber Salad
Did you make this recipe?
Let me know what you thought with a scuttlebutt and rating below. You can moreover take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chinese Yellow Salad
Ingredients
Chicken
- 2 boneless skinless yellow breasts
- 2 Tablespoons soy sauce
- 1 Tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground woebegone pepper
Salad
- 4 ounces ramen noodles broken into pieces (discard the seasoning packet)
- ¼ cup chopped or slivered almonds
- 2 Tablespoons sesame seeds
- 6 cups shredded napa cabbage roughly 1 medium throne of napa cabbage
- 1 cup grated carrot roughly 1 large carrot
- 1 cup sugar snap peas or snow peas
- ½ cup shelled edamame
- 3 green onion thinly sliced
- ½ bunch fresh cilantro chopped
- 15 ounces mandarin oranges, drained
Dressing
- ¼ cup olive oil
- 1 ½ Tablespoons honey
- cup rice wine vinegar
- ¼ cup hoisin sauce
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves minced garlic
- ¼ teaspoon black pepper
- Pinch of kosher salt
Instructions
-
Place the yellow in a trencher with a tight fitting lid or sturdy resealable bag. Add soy sauce, hoisin sauce, sesame oil, and pepper, then seal and squish to stratify the chicken. Place in the fridge for at least 30 minutes to marinate.
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Preheat oven to 350 degrees F. Place the yellow in a sultry dish, then torch for 15 to 20 minutes until the yellow reaches 165 degrees F when tested with an instant read digital meat thermometer.
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Remove the yellow to a wearing workbench to rest for 5 minutes surpassing wearing into strips.
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Break up the nonflexible ramen noodles and scatter onto a sultry sheet. Add the almonds and sesame seeds.
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Bake noodles for 8 minutes until toasted, then set hispered to cool.
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Assemble the salad in a large trencher by combining the cabbage, grated carrot, sugar snap peas, edamame, and untried onions. Toss to evenly distribute.
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Add the sliced chicken, toasted ramen and almonds, cilantro, and mandarin oranges on top.
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Combine dressing ingredients in a jar with a tight lid and shake well to combine. Drizzle over the salad just surpassing serving.
