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–+ servings
Asian Chicken Crunch Salad

Asian Chicken Crunch Salad that will Brighten Your Day

This Asian Chicken Crunch Salad is a colorful and easy-to-make dish that combines crunchy veggies, juicy mandarin oranges, and shredded chicken for a delightful summer meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Iceberg or Romaine Lettuce Provides foundational crunch; swap for romaine if preferred.
  • 1 cup Shredded Red Cabbage Adds vibrant color and extra crunch.
  • 2 cups Shredded Chicken Using leftover rotisserie chicken saves time.
  • 1 cup Mandarin Oranges (jarred) Delivers a sweet, citrusy kick.
  • 2 packages Instant Ramen Noodles Discard the flavor packet and use as croutons.
  • 1 cup Shredded Carrot Optional but highly recommended for texture.
  • 1/2 cup Sliced Green Onions Can be substituted with chives.
  • 1/2 cup Sliced Almonds Substitute with cashews or peanuts if desired.
For the Dressing
  • 1/4 cup Rice Wine Vinegar Can swap for apple cider vinegar.
  • 2 tablespoons Honey Agave nectar can be used as an alternative.
  • 2 tablespoons Sesame Oil Can use olive oil if necessary.
  • 2 tablespoons Hoisin Sauce Oyster sauce can be substituted.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free option.
  • 1 teaspoon Minced Ginger Fresh ginger offers the best flavor.
  • 1 clove Garlic Use fresh for better aroma.
  • 1/4 cup Vegetable Oil Grapeseed oil can be used if needed.

Equipment

  • Mixing Bowl
  • Whisk
  • small bowl

Method
 

Preparation Steps
  1. Wash and chop the lettuce into bite-sized pieces, then finely shred the red cabbage. Peel and shred the cooked chicken, and drain the mandarin oranges.
  2. In a large bowl, combine the shredded lettuce, cabbage, chicken, mandarin oranges, shredded carrots, green onions, and sliced almonds, tossing lightly.
  3. Crush the instant ramen noodles until they are in small, bite-sized pieces and set aside.
  4. In a small bowl, whisk together rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, minced ginger, and garlic until well combined.
  5. Gradually drizzle vegetable oil into the dressing while whisking until emulsified and smooth.
  6. Drizzle the dressing over the salad and toss gently. Add the crushed ramen noodles just before serving.

Nutrition

Serving: 1salad bowlCalories: 300kcalCarbohydrates: 35gProtein: 22gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 1500IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

Use fresh ingredients for best texture and flavor. Avoid adding ramen noodles until ready to serve to maintain their crunch.

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