Asian Chicken & Cabbage Salad Recipe

Name: Asian Chicken & Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low sodium chicken broth; 34 lb boneless skinless chicken breast, well trimmed; 3 ounces Chinese wheat noodles, broken in small pieces; 1 cup water; ⅓ cup rice vinegar; ¼ cup fresh cilantro, chopped; ¼ cup low sodium soy sauce; 3 tablespoons fresh ginger, minced; 2 tablespoons garlic, minced; 2 teaspoons jalapenos, minced (or 1 teaspoon sriracha); 1 teaspoon toasted sesame oil; 1 (11 ounce) can mandarin oranges, drained; 2 cups savoy cabbage, thinly sliced (about 1/4 head); 2 cups red cabbage, thinly sliced (about 1/4 head); 1 cup red bell pepper, cut into matchsticks (about 1 medium); 1 ½ cups carrots, grated; 1 cup green onion, chopped (white & green parts)

Servings: persons

1 cup low sodium chicken broth
34 lb boneless skinless chicken breast, well trimmed
3 ounces Chinese wheat noodles, broken in small pieces
1 cup water
⅓ cup rice vinegar
¼ cup fresh cilantro, chopped
¼ cup low sodium soy sauce
3 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
2 teaspoons jalapenos, minced (or 1 teaspoon sriracha)
1 teaspoon toasted sesame oil
1 (11 ounce) can mandarin oranges, drained
2 cups savoy cabbage, thinly sliced (about 1/4 head)
2 cups red cabbage, thinly sliced (about 1/4 head)
1 cup red bell pepper, cut into matchsticks (about 1 medium)
1 ½ cups carrots, grated
1 cup green onion, chopped (white & green parts)

1
Bring broth to simmer in large skillet over medium heat.
2
Add chicken and simmer until just cooked through, about 7 minutes.
3
Transfer chicken to plate to cool.
4
Add noodles to broth and add enough water to barely cover.
5
Cook until noodles are done, about 3 minutes.
6
Using slotted spoon, transfer noodles to bowl of cold water.
7
Drain & set aside.
8
Boil broth mix until reduced to 1/3 cup.
9
Transfer to small bowl to cool.
10
Add vinegar, cilantro, soy sauce, ginger, garlic, chili, and sesame oil to the broth and whisk to combine.
11
In large bowl, combine cabbages, red pepper, carrots, and onions.
12
Pour dressing over vegetables and toss to evenly coat.
13
Cut chicken into bite size pieces.
14
Arrange chicken and oranges on top of vegetables.
15
Cover and chill 30 minutes.
16
Serve on chilled plates.

6677

kcal

Calories

159

Fat

Carbs

1221

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup low sodium chicken broth, 34 lb boneless skinless chicken breast, well trimmed, 3 ounces Chinese wheat noodles, broken in small pieces, 1 cup water, and more.

Yes, Asian Chicken & Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chicken & Cabbage Salad

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