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Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

A contemporary version of a favorite potluck recipe.

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15 min
Prep Time
30 min
Total Time


1 (8- to 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

2 tablespoons Land O Lakes® Butter

1/4 cup firmly packed brown sugar

1/4 cup rice wine vinegar

1/4 cup mirin

2 tablespoons soy sauce

1 teaspoon freshly grated ginger root

1 (14-ounce) package boneless skinless chicken tenders, cut into bite-sized pieces


1 cup whole cashews

1 (3-ounce) package ramen noodles, noodles crushed, discard flavor packet

How to make

  1. STEP 1

    Combine cabbage, carrots, green onions, bell pepper and mandarin oranges in bowl; set aside.

  2. STEP 2

    Melt butter over medium-high heat. Add brown sugar, rice vinegar, mirin, soy sauce and ginger root. Cook, stirring occasionally, 5-7 minutes or until reduced by half and slightly thickened. Add chicken pieces; cook, stirring often, 5-6 minutes or until cooked through and no longer pink. Remove chicken from skillet; keep warm.

  3. STEP 3

    Add cashews and crushed noodles to same skillet; cook over medium heat, stirring occasionally, 1-2 minutes or until evenly coated.

  4. STEP 4

    Add chicken, cashew mixture and pan drippings to cabbage mixture. Toss until cabbage mixture is coated. Serve immediately.

Tip #1

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

Nutrition (1 serving)

360 Calories
16 Fat (g)
55 Cholesterol (mg)
940 Sodium (mg)
33 Carbohydrates (g)
3 Dietary Fiber
21 Protein (g)
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