Asian Chicken Salad Recipe

Crunchy Asian Chicken Salad

A contemporary version of a favorite potluck recipe.

20 min. prep time
8 servings
151 Rating



1 (14-ounce) package boneless skinless chicken tenders, cut into bite-sized pieces
2 (3-ounce) packages ramen noodles, noodles crushed, discard flavor packets
1 cup whole cashews
1 (10-ounce) bag shredded red cabbage
1 cup matchstick carrots
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1 (15-ounce) can mandarin orange segments, drained


1/3 cup white wine vinegar
1/3 cup vegetable oil
1/4 cup sugar


Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5-6 minutes or until golden brown and cooked through. Remove chicken from skillet; place into bowl. Refrigerate 30 minutes.

Melt remaining Sauté Express® squares in same skillet over medium heat; add crushed ramen noodles and cashews. Cook, stirring occasionally, 2 minutes or until evenly coated and all sauce has been absorbed. Cool in pan.

Add remaining salad ingredients to chicken.

Combine all vinaigrette ingredients; beat with whisk. Pour vinaigrette over salad mixture; stir until well coated. Serve immediately.

Nutrition Facts (1 serving)

Calories: 490

Fat: 29g

Cholesterol: 60mg

Sodium: 430mg

Carbohydrates: 35g

Dietary Fiber: 3g

Protein: 21g

Recipe #16039©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious and very easy to make I loved it!

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