Go Back

Asian Chicken Salad

Prep Time 20 mins
Servings 4


  • 1 head iceberg lettuce rinsed and chopped
  • 1/2 head red cabbage rinsed and chopped
  • 4 CUPS shredded chicken
  • 3 green onions chopped
  • 11 ounce Mandarin orange segments can, drained.
  • 1/4 CUP toasted almonds sliced
  • 1/4 CUP sunflower seeds shelled


  • 2 TBSP brown sugar
  • 2 TSP soy sauce
  • 1/4 CUP vegetable oil
  • 3 TBSP rice vinegar


  • ramen noodles Crushed
  • Wonton strips
  • Rice noodles


  • Prepare the dressing about 30 minutes ahead of time. Whisk together the brown sugar,soy sauce, oil, and rice vinegar until mixed or put the ingredients in a mason jar and shake to combine
  • In a large bowl combine the iceberg lettuce, cabbage, shredded chicken, green onions,oranges, almonds and sunflower seeds
  • Right before serving toss with the dressing and serve immediately.
  • For the crunchy topping you can use either crushed up ramen noodles, wonton strips(found in the salad aisle) or fried rice noodles.
  • To make the rice noodles, heat a skillet with a few tablespoons of oil and add thenoodles just a few at a time to the hotoil. When they puff up take them out of the oil anddrain on paper towels. They will cook extremely fast