Chinese Chicken Salad

Prep/Cooking Time:

40 Minutes


  • Topping
    • 2 packages (1.6-ounces each) Thai Kitchen Instant Rice Noodle Soup (any flavor)
    • 1/4 cup slivered almonds
    • 1 tablespoon sesame seeds
    • 1 1/2 teaspoon canola oil
  • Chicken
    • 1 pound boneless, skinless chicken breasts, trimmed
    • 3 slices (1/4-inch-thick) fresh ginger
    • 1/2 teaspoon salt
  • Dressing
    • 3 tablespoons orange juice
    • 3 tablespoons cider vinegar
    • 5 teaspoons reduced-sodium soy sauce
    • 5 teaspoons sugar
    • 3/4 teaspoon toasted sesame oil
  • Salad Mixture
    • 2 cups shredded green cabbage
    • 1 medium carrot, shredded
    • 3 green onions, chopped


  1. Preheat oven to 350° F.
  2. Crumble rice noodles onto a baking pan (discard seasoning packets). Add almonds, sesame seeds, and canola oil; toss to coat. Bake for 6-8 minutes. Stir and then return to oven until the noodles are golden brown, about 5 minutes more. Stir again and then let cool on pan.
  3. Meanwhile, place chicken in a medium skillet or saucepan and cover with water. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently for 10- 15 minutes until no longer pink in the center. Transfer chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. Discard the poaching liquid.
  4. For dressing, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until sugar has dissolved.
  5. Combine shredded chicken, cabbage, carrot, and green onions in a large bowl


4 Servings

Nutrition per serving:

CaloriesCarbsTot. FatSat. FatTrans FatUnsat. FatCholesterolProteinFiber
% Calories from Fat 24.41% % Fat from Unsat. Fat 69.23%
% Calories from Carbs 65.11% % Fat from Saturated Fat 30.77%
% Calories from Protein 10.48% %Fat from Trans Fat 0.00%