Ingredients for Asian Chicken Salad
- 1 (3 ounce) package ramen noodles
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken breasts
- 1/2 cup sesame ginger salad dressing
- 1 teaspoon ground ginger
- 1 cup chopped celery
- 1/2 cup shredded carrots
- 1/4 cup chopped cashews
- 1/2 cup frozen peas
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 clove minced garlic
- pinch red pepper flakes
- sesame seeds (optional)
- chopped green onions (optional)
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How to Make Asian Chicken Salad
- Cook 8 oz of egg noodles according to package directions, until al dente (about 3-5 minutes). Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb cubed chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Add 1 cup chopped celery, 1/2 cup shredded carrots, 1/2 cup frozen peas, and 1/4 cup chopped cashews or peanuts to the skillet with the cooked chicken. Stir to combine and cook for another 2-3 minutes.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger), and 1 clove minced garlic. Add a pinch of red pepper flakes for extra heat.
- Pour the dressing over the chicken and vegetable mixture. Toss to coat evenly.
- Add the cooked noodles to the skillet and gently toss to combine with the chicken and vegetables.
- Serve warm or cold. Garnish with extra sesame seeds or chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
20g
Fat
28g
Carbs
12g
