• This looks really good, and easy too! I have the oils and saucy ingredients on hand, so I’ll be making this after my next trip to the store for the chicken and veggies. Thanks!

    From Leslie
    February 24, 2014

  • I am looking forward to you making it. This is one of my favorite salad recipes! Enjoy!

    From Karla Williams
    February 24, 2014

  • Thanks Karla…will definitely try this recipe! Especially since it is one of your favourites! :-)

    From Trev Witt
    February 25, 2014


Asian Chicken Salad (420x279)



Chicken Marinade:

1/3 cup Low sodium soy sauce

1/3 cup Brown sugar

1/3 cup Water

2 ½ teaspoons Green Onion, chopped

2 ½ teaspoons Fresh ginger minced


1 ½ tablespoons Sesame oil

1 ½ tablespoons Olive oil

½ tablespoon Fresh ginger

2 ½ tablespoons Sugar

3 tablespoons Rice wine vinegar

3 ½ teaspoons Oyster sauce

½ tablespoon Cilantro

¼ teaspoons Salt

4 teaspoons Water

¼ teaspoon Garlic

1 Roasted poblano, peeled and chopped


12 cups Cabbage, shredded

2 cups Red bell peppers, julienned

½ cup Ramen noodles, raw, chopped

2 Chicken breast (4 ounces each)


  • Combine all marinade ingredients into a large bowl or Ziploc bag.
  • Add the chicken to the marinade, allow to marinade at least 2 hours or overnight.
  • Combine all dressing ingredients into a blender. Blend until smooth.
  • Bake chicken breast until cooked through, about 14-16 minutes or until the internal temperature reaches 160 degrees. Allow the chicken to carry over cook to 165 degrees.
  • Once the chicken is perfectly cooked, shred it.
  • Combine cooked chicken, cabbage and peppers tossed in dressing and top with raw ramen noodles.

Serves: 4

Serving Size: 1 Salad= 3 cups cabbage/1/2 cup bell peppers/2 tablespoons ramen/ 2 ounces chicken/2 ounces dressing

Calories: 371

Fat: 10.5 grams

Protein: 15 grams

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