We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chow Mein Chicken Salad
Winter 2015
Packed with every texture imaginable, this hearty main-course salad, full of moist chicken, crunchy veggies, crispy noodles and sweet oranges, offers distinct and delicious Asian flavours with every colourful forkful.
Serves 6 to 8
3 large boneless, skinless chicken breasts,
about 1½ lbs (750 g), cut into 1 inch (2.5 cm) chunks
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy
1 tbsp (15 mL) fresh minced ginger
½ small head red cabbage, shredded, about 8 cups (2 L)
1 small head iceberg lettuce, shredded
¼ cup (60 mL) red onion, thinly sliced
½ English cucumber, sliced into half moons
3 Cara Cara or blood oranges, segmented
1 cup (250 mL) crispy chow mein noodles
1 cup (250 mL) salted cashews
DRESSING
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) soy
Pinch chili flakes
2 tbsp (30 mL) vegetable oil
1 Preheat oven to 400°F (200°C).
2 Toss chicken with honey, soy and fresh minced ginger. Spread on a parchment-lined cookie sheet and bake for 10 to 15 minutes, or until cooked through.
3 In a very large bowl or on a grand platter, gently combine chicken, cabbage, lettuce, onion, cucumber, orange segments, crispy noodles and cashews.
4 Stir together sesame oil, vinegar, sugar, soy and chili flakes. Whisk in vegetable oil until combined. Toss with salad and serve immediately.
Serves 6 to 8
