Easy Chinese Chicken Salad with Chow Mein Noodles (2024)

For the salad:

• 1 pound boneless skinless chicken breast, sliced into short strips

• Kosher salt

• 1 tablespoon dark sesame oil

• 1 tablespoon canola or peanut oil

• 1/2 teaspoon red pepper flakes

• 1 head iceberg lettuce or Napa cabbage, thinly sliced

• 1/2 sweet pepper bell pepper, thinly sliced

• 3 to 4 scallions, sliced

• 1 carrot, julienned

• 1/2 cup loosely packed cilantro leaves, chopped

• 1/2 cup roasted peanuts

• Chow mein noodles, to taste

For the dressing:

• 1 tablespoon soy sauce (use gluten-free soy sauce for gluten-free option)

• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon mustard powder

• 1 teaspoon fresh grated ginger

• 1 clove garlic, minced

• 1/2 teaspoon chili pepper flakes

• 2 teaspoons sugar

• 1 tablespoon dark sesame oil

• 1/4 cup peanut or canola oil

1. Sauté the chicken:

   Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds.

   Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3 to 6 minutes depending on how hot your burner gets. Remove and set aside to cool.

2. Make the dressing:

   In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste.

3. Toss salad to serve:

   In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressing and top with the chow mein noodles.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.