Skip to Content
< Back To Recipes

Chinese Chicken Salad

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 0 Ratings You need to be a registered member to rate this.
Loading...

Toss the flavor of Girard’s® Chinese Chicken Salad Dressing over crisp cabbage, snow peas, crunchy lo mein and tender chicken.

main chinese chicken salad
READY In

30 Minutes

PREP TIME

15 Minutes

COOK TIME

15 Minutes

SERVES

4

Save
Rate
Share

Ingredients

Directions

marinate the chicken
Step 1:

Place chicken in a bowl. Cover with about 1/2 cup of dressing and marinate for at least 30 minutes (preferably three to four hours) in the refrigerator. Remove chicken and discard marinade. Season chicken with salt and pepper.

cook and slice chicken
Step 2:

Heat a medium skillet over medium heat. Add oil. When hot, add chicken breasts and cook until golden-brown on the bottom, 6 to 7 minutes. Using metal tongs, flip the chicken and continue to cook until the other side is golden brown, 6 to 7 minutes more. The chicken is ready when an instant-read thermometer in the thickest part of the breast reads 160°F to 165°F. Remove from the heat and let rest for 5 minutes. Thinly slice.

toast the almonds 1
Step 3:

Add almonds to a dry skillet (no oil needed). Toast almonds over medium-low heat while constantly stirring and shaking pan, until they take on a slightly golden hue and nutty aroma. Transfer almonds to a bowl to cool.

snap the snow peas
Step 4:

Snap off the tip of the snow peas (the attached string should automatically come off) Repeat on the opposite side. In a large bowl, combine the Napa cabbage, purple cabbage, carrots, snow peas, mint, cilantro, scallions, almonds and sliced chicken. Season with salt and pepper.

serve the salad 1
Step 5:

Add salad dressing to taste, enough to lightly coat the vegetables, about 3/4 cup. Toss to combine. Mound the salad on a serving plate. Top with chow mein noodles.

Back to top