Crunchy Asian Chicken Salad

Wasabi peas, toasted sesame seed and sesame-ginger dressing give this savory salad Asian-inspired appeal.

–

Save & Share

Servings 10

false

( 9 ) Ratings

9 Ratings

5 Stars 10%

4 Stars

3 Stars 30%

2 Stars 20%

1 Stars 20%

Member Reviews ( 1 )

e530d4a2-a4ae-4af3-aa80-5d983360b229

ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

3: packages (3 oz each) chicken-flavor ramen noodle soup mix

8: cups shredded Chinese (napa) cabbage (1 medium head)

4: cups cut-up cooked chicken

1: cup shredded carrots

1/2: cup chopped red onion

1: cup sesame-ginger dressing

1: tablespoon sugar

1: cup wasabi peas

3: tablespoons sesame seed, toasted*

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Break apart noodles before opening soup packages. Stir 2 of the seasoning packets and all of the noodles into boiling water. Cook 2 to 3 minutes, stirring constantly, until noodles are tender; do not drain.
2 In large bowl, toss noodles, cabbage, chicken, carrots and onion. In small bowl, stir together dressing, sugar and remaining seasoning packet. Toss dressing with salad.
3 Cover and refrigerate up to 1 hour. Stir in wasabi peas and sesame seed just before serving.

EXPERT TIPS

toggle

Expert Tips

Wasabi peas add crunch and spicy heat to this salad. Look for them in the Asian aisle or the sushi-making area of the supermarket. Or they can be omitted from the salad.

Other types of cabbage can be used in this recipe, but napa’s mild flavor and tender leaves make it ideal for eating raw in salads.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 4g, 4% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 850mg; 850%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 3g 3% Sugars 14g 14% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 45%;
Calcium: 8%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

blackeyedsue622

report Posted Jun. 8, 2009 4:04 PM

I first made this for a wedding potluck. Everybody loved it. I have made it several times, and it is always a hit. I take extra copies of new recipes with me because most of the time somebody will ask for the recipe. I didn't make this with the same ingredients called for. I used Broccoli Slaw instead of the chinese cabbage. I substituted Edamame (Soybeans) for the wasabi peas and I used sunflower seeds instead of sesame seeds. I like to find conveniece foods to help make recipes easier and faster. I used Tyson Grilled Chicken Strips for the cut-up chicken.