Marinated Chicken Salad
A flavorful and crunchy chicken salad featuring shredded cooked chicken, crisp cabbage, green onions, toasted sesame seeds, and slivered almonds, all tossed in a tangy vinaigrette. Perfect for light lunches or picnics, it offers a delightful mix of textures and Asian-inspired flavors that appeal to a variety of tastes.
Ingredients
- 2 packages chicken flavored oriental noodles ⓘ
- 4 cups finely shredded cabbage ⓘ
- 2 chicken breasts, shredded and cooked ⓘ
- 1/2 cup green onions ⓘ
- 6 tablespoons toasted sesame seed ⓘ
- 6 tablespoons slivered almonds ⓘ
- 1/3 cup cooking oil ⓘ
- 1 teaspoon sesame oil ⓘ
- 6 tablespoons wine vinegar ⓘ
- 2 tablespoons sugar ⓘ
Instructions
- Break noodles into small pieces in a large bowl.
- Add shredded cooked chicken, shredded cabbage, sliced green onions, toasted sesame seeds, and slivered almonds to the bowl.
Tips & Substitutions
For a twist, consider adding chopped bell peppers or cucumbers for extra crunch. If you prefer a lighter dish, substitute Greek yogurt for the cooking oil in the dressing. You can also use leftover rotisserie chicken to save time. Ensure the noodles are broken into small, manageable pieces for even distribution throughout the salad.
Serving Suggestions
Serve the marinated chicken salad chilled for a refreshing meal. It pairs beautifully with sides like Carrots Lyonnaise or can be enjoyed on its own as a light lunch. Add a sprinkle of additional toasted sesame seeds on top for garnish, and consider serving it alongside a bowl of miso soup for a complete Asian-inspired meal.
Storage & Reheating
Store any leftover marinated chicken salad in an airtight container in the refrigerator for up to 3 days. To maintain the crunch of the cabbage and noodles, consider storing the dressing separately and mixing it in just before serving. Reheat chicken if necessary, but avoid reheating the salad itself to preserve its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Chicken Salad contains roughly 561 calories, with 12g protein, 17g carbohydrates, and 47g fat. It is an excellent source of vitamin C (55% of the Daily Value), vitamin A (26% of the Daily Value), and protein (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2215mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. However, it's best to wait to add the dressing until just before serving to keep the noodles and cabbage crisp. You can also keep the ingredients separate in the fridge for up to a day to maintain freshness.
What can I use instead of sesame oil?
If you don't have sesame oil, you can substitute it with a light olive oil or a neutral oil like vegetable oil. While this will change the flavor profile slightly, it will still yield a delicious salad. Adding a dash of toasted sesame seeds can help mimic the original taste.
Is this salad gluten-free?
The original recipe is not gluten-free due to the noodles. However, you can easily adapt it by using gluten-free noodles or rice noodles as a substitute. Ensure all other ingredients, especially the vinegar and any sauces, are certified gluten-free to maintain the dish's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).