Chinese Chicken Salad

10-10-11 dinner blog

Chinese Chicken Salad

I did not do any pre-prep on Sunday because my Sunday was just too busy!  I was a bit worried about whether or not I would have enough time to get dinner on, but in my usual style, I just dove in and got going…

Dinner Prep

I started at 5:40, and after preheating the oven to 400, I washed and cut the chicken.  I place it in a lightly sprayed roasting pan and mixed in some of the Island Teriyaki Marinade (soy sauce, pineapple, garlic, and onion) that I purchased at the store.

I also made a second roasting pan of chicken with the Sweet Chili Sauce that was leftover from a couple of weeks ago.  I plan to use this chicken on Wednesday but cooked it ahead of time which will come in handy.

I put both in roasting pans in the oven for about 15 minutes.

In the meantime, I cut and washed the romaine, cut some oranges, and a tomato, and made the crunchies that go on top of the salad.

For the Crunchies:

I melted ¼ C butter (I used Earth Balance) in a pan.  Then I added plain Ramen Noodles, crunched into bits.  I don’t use the seasoning packet – I just throw it away.  Stir on medium heat until the noodles begin to brown.  Then add 1 C almonds and ¼ C sesame seeds.  Stir quickly and remove from heat.

Once the chicken is done, it is time to build the salad.  First portion greens on each plate. Then add some cut up oranges, green onions if you include them, and tomatoes, followed by chicken pieces.  I usually arrange the chicken in a star because I think it looks appealing. (I have always thought that if food looks good, people (including kids), are more excited about trying it.)  Then I poured a small amount of Chinese Chicken Salad dressing on top.  Many are high in calories and fat so read labels when you choose your dressing, and go easy on the pouring.  Lastly, top with the crunchies.

Salad before the crunchies…

Chinese Chicken Salad Before Adding the Crunchies

Salad with the crunchies…

Chinese Chicken Salad With The Crunchies

The Verdict

My husband and daughter loved the dinner and gave it a 9.5.  My son said he liked it but it wasn’t as good as my past Chinese Chicken Salads…  In thinking about his comment, 2 things were different – 1) I didn’t put any green onion in.  I forgot to add it to my grocery list; and 2) Mandarins are not in season so I used Valencia oranges but they were not as sweet as the Mandarins.  Other than that the recipe was the same.  Perhaps his taste buds are off?!!? Interestingly, I am eating it again for lunch (right now), and it tastes great!

3 Servings of Chinese Chicken Salad


Chinese Chicken Salad

For 2 Adults and 2 Kids


1.75 lbs. of Boneless, skinless chicken breasts (enough for a couple of lunches too)

3/4 C Island Teriyaki Sauce

4 Oranges

2 Green onions (green part only)

1 Tomato

¼ – 1/3 C Butter or Earth Balance

2 packs of Ramen Noodles – Noodles only – discard the seasoning packet

¾ C Sliced Almonds

¼ C Sesame Seeds


Preheat oven to 400

  1. Wash and cut the chicken and place in a lightly sprayed roasting pan.
  2. Pour Island Teriyaki sauce on top and mix.
  3. Cook in oven for 15 minutes.
  4. In the meantime wash and cut romaine, oranges, green onion, and tomato
  5. Separately, melt the butter and add crushed Ramen Noodles.
  6. Once noodles begin to brown, add sliced almonds, and sesame seeds, mix, and remove from heat.
  7. Build the salad, beginning with a portion of greens, topping with oranges, green onion, tomato, and chicken.
  8. Lightly add dressing and top with crunchies.
  9. Serve and get excited about having another serving at lunch tomorrow!