This Chinese Chicken Salad is packed with fresh produce, and it’s a fun recipe to mix up weekday lunches!
I’ve always been a bit behind the times when it comes to tv shows and movies. Don’t get me wrong. I love a good tv show, and Laura and I usually unwind at night with a show after Robbie goes to bed. Movies? Well those are pretty rare around here. Again, I love a good movie, but I think I can count on one hand the number of movies we’ve watched since Robbie was born. The idea of a movie and a glass of whiskey on a Friday night sounds amazing…until about halfway through the movie when all I can think about is my pillow upstairs.
But back to my original point. Aside from Game of Thrones and Stranger Things, we rarely watch shows when they are actual popular. In fact, we watched The Sopranos a good 10 years after the show ended. And then we moved onto Breaking Bad…only 2 years after the show ended. Our current obsession is Arrested Development, a show that ended in 2006. How did I manage to wait so long on Arrested Development? The humor is right up my alley! To be fair, we’ve been alternating between Black Mirror on Netflix and Arrested Development. Black Mirror is a great show that explores where technology could take us in the not-so-distant future, but some of the episodes are a bit deep.
But I now have a confession to make. I’ve never seen any of the Star Wars movies. Zero. Zilch. Nada. It’s purely because I never saw the first one, and so I avoided watching each one after that. Well, I still haven’t seen the first one, and now there are nine movies in the Star Wars franchise…with nine or ten more in the works over the next decade! I clearly need to mark off an entire weekend and just get caught up. Whenever a new Star Wars movie comes out, I’m the one standing there with a blank look on my face. The irony of this whole thing is that I’m pretty sure I would love the series…if I ever managed to just sit down and watch the first one!
Chinese Chicken Salad
Confession time over. Well, sorta. I’m switching gears to food and confessing that I didn’t like this Chinese Chicken Salad when I first tasted it about 10 years ago. (There were only 7 Star Wars movies back then.) One of Laura’s favorite lunch spots back when we lived in Atlanta was Souper Jenny, a tiny restaurant in the middle of Buckhead. (Apparently there are now 4 locations around Atlanta…and I totally understand why!) The menu is packed with delicious soups, salads and sandwiches, and we’d often stop by for lunch when we were out doing weekend errands. And this Chinese Chicken Salad was one of Laura’s favorites. I wasn’t a huge fan of Asian flavors back then, but I’m starting to get a little more on board with the sweet and savory combination.
This Chinese Chicken Salad recipe is based off the one from Souper Jenny, and I must admit that I’m a big fan now! It’s good that I like this one as the recipe makes a lot (a lot) of Chinese Chicken Salad. I scaled the recipe so that it uses the entire heads of Napa and red cabbage. I don’t like to waste food, so I wanted to use it all. But do you realize how much sliced cabbage you get from what seems like a small head? Hint: It’s a lot. But that’s ok. I now make this recipe on a weekend, and then we eat it for lunch for the week. Nice and easy. Feel free to scale the recipe back, though…or just invite your friends over to watch Star Wars and eat Chinese Chicken Salad. Enjoy!
Looking for more lunch ideas? Check out these other recipes, too!
Chinese Chicken Salad
For the Dressing
- 1 tsp garlic minced
- 4 ” piece of ginger peeled and minced
- 2 Tbsp creamy peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1½ cups sweet chili sauce
For the Salad
- 4 cups cooked chicken or 1 rotisserie chicken (meat removed)
- 4 various colored bell peppers sliced into thin strips
- 1 small Napa cabbage shredded
- 1 small red cabbage shredded
- 1 cup fresh cilantro chopped
- 1 cup green onions chopped
- 6 medium carrots peeled and shredded
- 3 medium cucumbers halved and sliced
- 2 cups fresh corn
- 1 cup slivered almonds lightly toasted
- 1 cup chow mein or rice noodles
For the Salad
- Using a very large bowl, add all ingredients except for almonds and chow mein noodles; toss until well combined.
- Using a small skillet, add almonds and place over medium-high heat. Cook in a dry skillet, tossing often, for 2-3 minutes, or until you can smell the almonds. Remove from heat, let cool and add to salad.
- Before serving, add desired amount of dressing and toss until well coated. Top salad with chow mein noodles right before serving. (Note: If you add chow mein or rice noodles too early, they will become soggy.)