Tuesday, May 28, 2013

Crunchy Asian Chicken Salad

After 4 days of wonderful (but heavy) food in DC, all I wanted was a big salad. This salad is so easy to make, and it's one of our favorite meals during the summer. You could easily make this gluten free by omitting the ramen noodles and using GF soy sauce.

I usually marinate my own chicken to use in the salad, but you can easily substitute rotisserie chicken if you're short on time.

For the marinade: you'll need olive oil, honey, soy sauce, ground ginger, garlic powder & salt.

Add 1/4 cup of olive oil, 1/4 cup soy sauce, 1/8 cup of honey, 1/4 t of ginger, 1/4 t of garlic and a pinch of salt to a mixing bowl. Whisk until combined.  

Slice 1 chicken breast and place in marinade. Make sure all of the chicken is submerged. Refrigerate and let marinate for at least an hour. Typically I'll do this step earlier in the day and let it marinate 2-3 hours before cooking.

For the salad: you'll need broccoli slaw, baby spinach, green onions, red pepper, sunflower seeds, mandarin oranges and ramen noodles.

Add broccoli slaw to large mixing bowl. Remove seasoning pack from ramen noodles, crush noodles and add them to the mixing bowl.

Add 1/4 cup of sunflower seeds.

Add 1 cup of mandarin oranges to the mixing bowl. I usually use my hands to break the oranges in half once I add them to the bowl.

Chop 3 green onions and add them to the bowl.

Add 1 chopped red pepper.

Measure out 1 cup of baby spinach, chop and add to the mixing bowl.

Stir until combined.

After marinating, place chicken in cast iron or non-stick skillet to cook. 

Cook until brown on both sides and no longer pink in the center.

Place cooked chicken on cutting board.

Chop and add to mixing bowl. 

For the dressing: you'll need olive oil, balsamic vinegar and sugar.

Add 3 T olive oil, 3 T balsamic vinegar and 1 T sugar to a small bowl. Use a fork to stir until combined.

Add half of the dressing to the bowl. Stir until the salad is covered, taste, and then add more dressing as needed.

Store in the refrigerator or serve immediately. Leftovers make a great lunch the next day!

Crunchy Asian Chicken Salad
Yield: 6 servings

Salad ingredients:
  • 1 bag broccoli slaw
  • 1 cup baby spinach, chopped
  • 1 red pepper, chopped
  • 3 green onions, chopped
  • 1 cup of mandarin oranges
  • 1 pkg of ramen noodles (omit for GF)
  • 1 chicken breast
Chicken Marinade:
  • 1/4 cup olive oil
  • 1/4 cup soy sauce (GF)
  • 1/8 cup honey
  • 1/4 t ground ginger
  • 1/4 t garlic powder
  • Pinch of salt
Salad Dressing:
  • 3 T olive oil
  • 3 T balsamic vinegar
  • 1 T sugar
To prepare the chicken: combine all marinade ingredients in a mixing bowl, whisk until combined and then place sliced chicken breast in bowl to marinate for 2-3 hours in the refrigerator. After marinating, cook in cast iron or non-stick skillet until brown on both sides and no longer pink in the center.

Salad: Add all salad ingredients to a large mixing bowl. Chop the cooked chicken and add to the bowl. Stir ingredients. Combine ingredients for the dressing, pour half over the salad, and stir until the salad is covered with dressing. Taste and add more dressing as needed.

Store in the refrigerator or serve immediately. 


  1. Nate & I both really liked this! I used chow mein noodles instead of Ramen, but they ended up getting pretty soggy. All your recipes look really good- keep them coming!

    1. I'm glad you liked it! I've thought about using chow mein noodles before, but hadn't tried them yet. Good to know they didn't turn out as well. Ramen definitely doesn't fall under the "real food" rules we try to follow, but we don't have it on a regular basis so I don't worry too much about it. Good to hear from you!