Asian Chicken Salad

  • 4 cups lettuce, Napa cabbage, or a mixture of both, chopped
  • 1 cup red cabbage, shredded
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup sliced almonds, toasted
  • 3 scallions, sliced
  • 1/2 lb. angel hair noodles or Asian egg noodles
  • Crispy wonton noodles
  • 2 skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger

Marinate the chicken breasts in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1/4 teaspoon pepper for 30 minutes. Grill or broil until juices run clear. Set aside.

Cook the noodles and sprinkle with a tablespoon of sesame oil to prevent sticking. Divide the cooked angel hair noodles among 4 plates.

Combine salad ingredients: lettuce, cabbage, scallion, red bell pepper, sliced almonds. Toss with a small amount of dressing and divide among the plates, on top of the noodles. Thinly slice the cooked chicken breasts and divide among the plates. Sprinkle with crispy wonton noodles. Serve with extra dressing on the side.


Whisk together:

  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon granulated sugar
  • Salt and freshly ground black pepper, optional

About prhscience

A Science Educator and her students.
This entry was posted in Main dish, Recipes, Salad and tagged , , . Bookmark the permalink.

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