This post is in partnership with Quince & Apple. All views are my own.
It’s salad time. We attended a work celebration last night, and there were at least 10 food trucks, and there were zero healthy options. Chili on top of every fried carbohydrate you could imagine, BBQ with all the fixins’, burgers, tacos, ice cream, kettle corn, roasted ears of corn and, um, wine. It was incredible, and literally food truck (and wine) heaven, and I don’t regret one second of it. It was a blast, a perfect celebration, and I left with a full, happy belly. But today I’m feeling like I could use a big giant salad with loads of veggies.
So let me introduce you to this Chinese Chicken Salad with shaved napa and red cabbages, carrot ribbons, shelled edamame, green onion and a handful of fresh cilantro. I also added some juicy chicken breast pieces to make it a complete meal, and if you’re interested, you can also toss in some ramen to make it extra delicious (noodles = delicious).
And a salad wouldn’t be complete without dressing and toppings. Yes, salads need toppings. Let’s start with the dressing. It’s rice wine vinegar, toasted sesame oil, soy sauce, lime zest and juice, fresh ginger, Sriracha AND a little somethin’ somethin’ extra to make it the best dressing in all of life. That somethin’ is orange marmalade, you guys. And not just any orange marmalade. Quince & Apple Orange Marmalade with Lemon. Yes, it’s a thing, and yes, it takes this dressing and everything else you eat it with to the NEXT LEVEL. They have some amazing preserves, but orange marmalade is just perfect for this dish.
There is so much next level stuff going on right now in this salad. All those veggies, the noodles, the dressing, the chicken AND it’s topped with toasted, nutty cashews and sesame seeds (and perhaps an extra sprinkle of cilantro).
This salad ALMOST makes me forget about the mac & cheese bites topped with chili and more cheese (and wine) from last night.
Life is all about balance, right?
- ½ cup rice wine vinegar
- ¼ cup sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. orange marmalade
- Zest and juice of 1 medium lime
- 1-inch piece fresh ginger, peeled and minced
- 1 tsp. Sriracha
- 1 tsp. granulated sugar
- Coarse salt, to taste
- 1-2 Tbsp. oil
- 2 lbs. boneless skinless chicken breasts
- Coarse salt and ground black pepper
- 1 (3 oz.) pkg. ramen noodles
- 1 ½ cups napa cabbage, shredded
- 1 ½ cups purple cabbage, shredded
- 1 cup carrots, shredded or ribbons
- 1 cup shelled edamame
- 2 green onions, sliced
- ½ bunch fresh cilantro, roughly chopped
- ¼ cup cashews, chopped
- 2 Tbsp. toasted sesame seeds
- In a large mixing bowl, whisk together dressing ingredients. Salt to taste. Set aside.
- In a large skillet, heat oil to medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in the hot oil 4-5 minutes per side, until internal temperature reaches 165 degrees. Remove from heat, allow to cool. Shred with 2 forks or roughly chop. Add chicken to the bowl with the dressing.
- Cook ramen noodles according to package directions, omitting flavoring packet (discard). Rinse noodles under cold water, toss to dry, then add to the bowl with chicken and dressing.
- Add cabbages, carrots, edamame, green onion and cilantro to the bowl with the chicken, noodles and dressing. Toss to coat. Taste and adjust seasoning, if necessary. Refrigerate until ready to eat.
- Serve with cashews and sesame seeds.
- Store salad in an airtight container for up to 3-4 days.