Chinese Chicken Salad with Sesame Ginger Dressing
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 20 min
- Cost
- $16.50
- Nutrition
- 510 cal · 42g protein
- kid-favorite
- budget
- high-protein
🍳 1 pan · Picky-eater safe bet: plain noodles
Chinese Chicken Salad with Sesame Ginger Dressing is a Asian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $17 in groceries. You'll need 1 pan, and the 15 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Tree nuts · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb boneless skinless chicken breast
- 2 heads romaine lettuce
- ¼ head red cabbage
- 2 count carrots
- 1 can mandarin oranges packed in juice
- 1 cup crispy chow mein noodles
- ⅓ cup sliced almonds
- ¼ cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 3 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp fresh ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Toast the almonds in a dry skillet over medium heat 2-3 minutes until golden. Set aside.
- Season the chicken with salt and pepper and cook in 1 tbsp vegetable oil in the same skillet over medium-high 6-7 minutes per side until 165°F. Rest 5 minutes and slice.
- Whisk the vinegar, soy sauce, sesame oil, honey, grated ginger and 2 tbsp vegetable oil into a dressing.
- Chop the romaine, shred the cabbage and grate the carrots.
- Toss the greens with the dressing and top with chicken, drained mandarins, almonds and crispy noodles.
- Picky eater tip: serve the plain sliced chicken, mandarins and crispy noodles with the dressing on the side.
- Make ahead: whisk the dressing and cook the chicken up to 2 days ahead, store separately in the fridge, and toss everything just before serving.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 34 g
- Fiber
- 6 g
- Sugar
- 16 g
- Fat
- 23 g
- Saturated fat
- 3 g
- Sodium
- 590 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop