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Japanese chicken salad
Japanese chicken salad
Course: LunchCuisine: JapaneseDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesMy mother makes this often and it is such a flavorful and refreshing salad with a good crunch! Is it authentic Japanese cuisine? No, but it’s always a hit.
Cook Mode
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Ingredients
4 cups shredded cabbage
1/2 cup green onions (sliced)
2 cups chicken breast (sliced)
- Sauté
2 tbs oil
1 pack crushed ramen noodles (do not add seasoning)
2 tbs sesame seeds
1/4-1/2 cup sliced almonds
- Dressing
1/3 cup oil
1/3 cup rice vinegar
5 tbs sugar
1/2 tsp pepper
Directions
- Season chicken breast to your preference and cook chicken at 350°F for about 30 minutes or until internal temperature of 165°F is reached. Allow to rest about 10 minutes before shred.
- Shred cabbaged or purchase a bag of coleslaw mix for convenience.
- Slice green onions.
- Sauté your ramen noodles, sesame seeds, and sliced almonds in oil until golden.
- Prepare your oil, rice vinegar, sugar, and pepper dressing in a bowl until well combined.
- In a large bowl combine all your ingredients.
- Serve immediately or refrigerate until chilled.
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