This is one of the easiest salads ever — Chinese Chicken Salad! I made this in about 15 minutes, which was great because (as you all know — I’ve said this so many times in the past three months) I am super busy. If I can make this salad inbetween college apps, band, school, and cross-country, you can make it too!
Although this recipe is super easy, I promise it’s still delicious! I was inspired by a similar salad that my mom makes frequently. She puts dry, crumbled ramen noodles and sunflower seeds on top. I kept the sunflower seeds but passed on the ramen, and it was still delicious! I remember that the ramen noodles were my favorite part when I was little, but now I mostly don’t miss them.
You might think this is weird, but I put cauliflower rice in this salad. It seems kinda weird now that I’m typing it too (I am questioning my own judgment . . .), but I promise it’s good! It adds substance to this salad, but it keeps it low-carb. I also didn’t cook the cauliflower rice too much, so it’s a little crunchy. I kind of thought the cauliflower rice would replace the ramen noodles, but it’s obviously not a perfect swap.
This salad took me about 15 minutes to put together, including cook time for the cauliflower rice. Honestly, the most time-consuming part of the whole affair was just shredding the cabbage. 🙂 I had some pre-cooked chicken in the fridge that I just chopped up a little bit, and I had a bag of pre-riced cauliflower rice in the freezer. This Chinese Chicken Salad is a great meal to make if you’re trying to repurpose leftover roasted chicken.
That’s all for today! Sorry for the long hiatus; I had my final band competition a week and a half ago, which took up a lot of time. The week after that, I had to submit five college applications . . . so it’s been a busy month or so!! Thanks for following along and coming to visit the blog today. I should be posting more regularly now that marching band is over, especially since cross-country ends next week too. );
Have a great day!