Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 tablespoon oyster sauce (not fish sauce); 2 tablespoons soy sauce; 1 teaspoon fresh ginger, grated; salt; pepper; 1 tablespoon sambal chili paste; ½ cup peanut oil; 1 lb broccoli, slaw; 1 lb cabbage, slaw; 1 cup lightly crushed cashews; 2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets set aside for dressing; 1 scallion, sliced, white and green parts; ½ cup peanut oil; ½ cup rice wine vinegar; ½ cup sugar

Servings: persons

4 chicken breasts
1 tablespoon oyster sauce (not fish sauce)
2 tablespoons soy sauce
1 teaspoon fresh ginger, grated
salt
pepper
1 tablespoon sambal chili paste
½ cup peanut oil
1 lb broccoli, slaw
1 lb cabbage, slaw
1 cup lightly crushed cashews
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets set aside for dressing
1 scallion, sliced, white and green parts
½ cup peanut oil
½ cup rice wine vinegar
½ cup sugar

1
Mix marinade ingredients, stir and marinade chicken for about 2 hours, or overnight.
2
Remove Chicken, discard marinade and grill until juices run clear.
3
For salad, crush ramen noodles, and add together broccoli, and cabbage slaw, and cashews.
4
Mix well.
5
Mix the dressing ingredients well.
6
Add to salad and toss.
7
Slice chicken into thin strips and top the salad with them.
8
Top with scallions and serve.

836

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 4 chicken breasts, 1 tablespoon oyster sauce (not fish sauce), 2 tablespoons soy sauce, 1 teaspoon fresh ginger, grated, and more.

Yes, Asian Chicken 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 Salad

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