Name: Asian Chicken Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 tablespoons chili sauce; ¼ to ½ cup bottled carrot ginger dressing (or make your own (see note)); 1 cube frozen crushed ginger (thawed, or 1 teaspoon ground ginger); 1 cube frozen chopped cilantro (thawed, or 1 teaspoon finely chopped cilantro); 1 3-ounce package ramen soup noodles; 1 cup snow peas (trimmed, rinsed, and dried); 1 5-ounce package mesclun mix salad, rinsed and dried; 3 cups shredded rotisserie chicken (about a 3-pound chicken); 1 medium red onion (halved lengthwise and thinly sliced); 1 11-ounce can mandarin orange segments, drained; 2 tablespoons sesame seeds; 2 scallions (sliced diagonally)

Asian Chicken Salad

To save some time, start with a premade BBQ Roasted Chicken or use leftover roast chicken. If you can’t find carrot ginger dressing in stores, you can make your own with our easy recipe

Asian Chicken Salad

Prep Time 10

Cook Time 8

Total Time 18

Print Recipe Pin Recipe

Servings

Ingredients

2 tablespoons chili sauce
¼ to ½ cup bottled carrot ginger dressing or make your own (see note)
1 cube frozen crushed ginger thawed, or 1 teaspoon ground ginger
1 cube frozen chopped cilantro thawed, or 1 teaspoon finely chopped cilantro
1 3-ounce package ramen soup noodles
1 cup snow peas trimmed, rinsed, and dried
1 5-ounce package mesclun mix salad, rinsed and dried
3 cups shredded rotisserie chicken about a 3-pound chicken
1 medium red onion halved lengthwise and thinly sliced
1 11-ounce can mandarin orange segments, drained
2 tablespoons sesame seeds
2 scallions sliced diagonally

Instructions

Dressing:
In a small bowl, whisk together chili sauce, salad dressing, ginger, and cilantro. Set aside.
Salad:
Preheat oven to 350°F.
Fill a large pot three-quarters full with water, and bring to a rolling boil. While water is heating, break up ramen noodles, and place them on a baking pan. Bake for 8 minutes until toasted.
Fill a large bowl about three-quarters full with cold water and ice cubes. Place snow peas in boiling water for 30 seconds to blanch them. Drain snow peas and immediately plunge them into ice water to stop cooking. When snow peas are completely cool, drain and dry them.
To compose the salad, place greens in a large bowl. Add snow peas, chicken, onion, mandarin oranges, sesame seeds, and toasted ramen noodles. Pour dressing over salad and toss. Garnish with scallions.
Note: If you can’t find carrot ginger dressing in stores, you can make your own with our easy recipe!

Comments

Tamar Genger MA, RD

Mar 26, 2019 at 12:51 am

The boiling water is for blanching the vegetables to make them crisp and bright.

Naomi Katz

Mar 25, 2019 at 10:38 pm

In item 1, why do you need the boiling water if noodles are going in oven?

Ronnie Fein

May 30, 2013 at 4:18 pm

Refreshing combination of ingredients, and I like the spicy/sweet mix.

Tamar Genger

Jun 5, 2011 at 5:38 am

You can start by trying to win it: http://joyof.kosher.com/2011/06/01/win-a-case-of-wafu-dressing/ and go to there website to find a store near you that carries it.

debbie fox

May 29, 2011 at 7:17 am

I wanted to make the asian chicken sala which called for carrot ginger dressing. Where do you get it?
Thanks.