This Chinese chicken salad is perfect for light dinner and what a great way to use any leftover April’s Chinese Basting Chicken you might have on hand! Besides, who doesn’t love a tangy pop of sesame, ginger, and soy dressing splashed over a bowl full of crunchy veggies, nuts, seeds, and dried noodles? You can use any kind of roasted chicken, but April’s has already got the perfect flavor from the basting sauce and it goes so well with this salad. Besides, it’s so nice, because when you make April’s Chinese Basting Chicken, you practically have two meals ready to go! This is a time saver and an appetite pleaser!
We are always game for a salad for dinner and this Chinese Chicken Salad using April’s Basting Chicken is perfectly delicious. You can use cabbage, or romaine, or whatever green you like, but be sure to add some cilantro leaves and a bunch of crunchy things, like toasted almonds, peanuts, or cashews, (or all three), toasted top ramen noodles, sesame seeds, celery, radishes, and chow mein noodles. Oh, and we love the wonton strips in this salad, too! Garnish with a few more nut sprinkles, a sprig of cilantro, and a lime wedge.
Chinese Chicken Salad
Ingredients
- 2-3 cups leftover April’s chicken shredded or cubed (and use any shredded or cubed chicken)
- 1 head green cabbage Napa or regular, thinly sliced, or chopped (or 1 head Romaine lettuce, torn), or a combination of both
- 2 celery stalks thinly sliced
- 2 radishes thinly sliced (optional)
- 1/2 cup cilantro leaves
- 1 package Top Ramen noodles crushed a bit and dry toasted in a pan
- 1/2 cup chow mein noodles
- 1/2 cup slivered almonds can also add peanuts or cashews
- 1-2 tablespoons sesame seeds
- 1/4 cup wonton strips
- 1 tablespoon finely chopped chives or green onions as garnish
Asian Sesame Ginger Dressing
- 1/4 cup rice vinegar
- 1/3 cup red wine vinegar
- 1 teaspoon lime juice
- 1 tablespoon brown sugar
- 1/2 teaspoon fresh grated ginger root
- 2 tablespoons toasted sesame oil
- 2 tablespoons smooth peanut butter
- 3/4 cup canola oil
- 2 tablespoons soy sauce
- 2 tablespoons chopped cilantro leaves
Instructions
- In a frying pan, “dry” (no oil) sauté ramen noodles and almonds until just beginning to brown. Add sesame seeds and continue to cook for just another minute or so, until seeds also are golden-brown. Remove from heat and cool. Set aside.
- Place cabbage, noodles, nuts, seeds, and chicken in a large salad bowl. Toss with dressing and let sit for about 5 minutes before serving.
Asian Sesame Ginger Dressing
- Place all in a container with a tight-fitting lid. Stir with a fork until peanut butter is integrated and then shake vigorously.Taste and adjust as you see fit, by adding a little more oil or vinegar to suit your tastes.
