Oriental Chicken Salad

One of my all-time favorite salads is the oriental chicken salad from Granite City. I have random cravings for it, it’s a light salad so I don’t feel guilty after eating it, and the ingredients mesh great together, always leaving me satisfied! Well, my mom came up with a recipe to try to replicate this recipe as closely as possible, and Max and I decided to make it last week. It turned out pretty good, although I’d make some tweaks here and there the next time! All in all, it’s a great, light, summery salad!

Oriental Chicken Salad

  • 1 packet oriental ramen noodles
  • 1 lb chicken
  • Soy sauce
  • 1/4 t ground ginger
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 3/4 t garlic
  • Carrots, sliced thinly (4)
  • Green onions, chopped (4)
  • Fresh sugar snap peas, sliced
  • Handful of peanuts, crushed
  • 1/2 container of mandarin oranges, drained
  • Crispy wontons
  • Coleslaw
  1. Cook ramen according to packet directions, omitting the oriental-flavor packet. Drain and cool; set aside.
  2. Heat oil on skillet, adding  chicken, soy sauce, and 1/2 of oriental-flavor packet from ramen noodles; cook until chicken is no longer pink. Shred chicken into large chunks and set aside
  3. For dressing, in a screw-top jar combine oil, ginger, vinegar, garlic, and remaining oriental-flavor packet. Shake well to mix.
  4. Assemble salad; place coleslaw, orange slices, peas, onions, carrots, and chicken in a bowl. Top with sauce, ramen, peanuts, and wontons. (Note: I think the one thing I’m not a huge fan of in this recipe is the ramen noodles. Try without the noodles if you don’t like the texture…that’s the way that I prefer it :))

    Max's unconventional way of crushing peanuts...

    Layer of veggies...


What’s your favorite summer salad?



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