A super crunchy Chinese chicken salad with an easy homemade sesame ginger dressing. Light, crunchy, and perfect for summer.
|Servings: 8||Prep Time: 20 mins||Total Time: 20 mins|
- 1/4 cup Canola or vegetable oil
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp soy sauce
- 1/2 tsp ground ginger (dried)
- 1/8 tsp garlic powder
- 1/2 tsp toasted sesame oil
- Freshly cracked pepper
- 1 head (2 lbs.) Napa cabbage
- 2 carrots
- 4 green onions
- 1/4 cup sliced almonds (or chopped peanuts)
- 1 3 oz. pkg uncooked ramen noodles, seasoning discarded
- 1/2 rotisserie chicken (about 2 cups chopped)
Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic powder, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined. The dressing will separate a bit as it sits, but will be stirred again prior to adding to the salad.
Rinse the cabbage well and shake off as much excess moisture as possible. Slice the cabbage into thin strips and add it to a bowl (about 8 cups of shredded cabbage). Peel the carrots and then shred them using a large holed cheese grater. Slice the green onions. Add the carrots, green onions, and almonds to the bowl.
Before opening the package of ramen, crush the noodles using the heel of your hand. Open the package, discard the seasoning envelope, and add the crushed noodles to the bowl.
Pull the meat from half of a rotisserie chicken, then chop it into small pieces (or use two cups of pre-cooked chopped chicken). Add the chicken to the bowl. Give the dressing a brief stir, then pour it over the salad ingredients in the bowl. Stir until everything is evenly coated in dressing, then serve.
This recipe is priced per cup. It yields about 8 cups; 8 side dish servings of 1 cup each, or four larger 2 cups sized main dish servings.
Recipes by Beth,BudgetBytes
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