Light Chinese Chicken Salad

Uncooked ramen noodles add a crunchy note to this flavor-packed chicken and vegetable salad.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Start to Finish: 25 mins

Light Chinese Chicken Salad

Reviews (0)

Rate This!

Directions

  1. For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.
  2. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately. Makes 4 main-dish servings.

From the Test Kitchen

Prepare dressing; cover and chill 24 hours ahead of time. Shake dressing before serving. Cook chicken and shred. Cover and chill up to 24 hours ahead of time.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Light Chinese Chicken Salad)

  • Per serving:
  • 329 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 76 mg chol. ,
  • 220 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 28 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close