3-4 hours OR LESS

Marukan Chinese Chicken Salad

A delicious recipe developed by Chef Austin Yancey that is perfect for your next party or family get together.
3-4 hours
12 Servings
2 Heads
Napa Cabbage, shredded
2 lbs
Boneless Skin-On Chicken Thighs
16 oz
Mandarin Orange Segments (in juice)
5-6 oz
La Choy Crunchy Chow Mein Noodles
1-2 oz
Furikake Seasoning
32 oz
Sesame Oil
2 oz
Sesame Seeds
6 oz
Honey
16 oz
Cashews
To Taste
Kosher Salt
To Taste
Pepper

INSTRUCTIONS

Pickled Mandarin Orange Segments:

 

Bring seasoned gourmet vinegar to simmer, add mandarin orange segments and remove from heat. Allow to sit and pickle for 2-3 hours.

 

Chicken Confit:

 

Brown chicken thighs on medium-high heat in small amount of sesame oil. Add remaining oil to pan and place in 260 degree oven for 3-4 hours until chicken is tender. When ready, allow chicken to cool and remove from oil. Reserve remaining oil for vinaigrette.

 

Candied Cashews:

 

Combine honey and cashews, cook at 375 until candied, allow to cool.

 

Mandarin & Sesame Vinaigrette:

 

Combine reserved sesame oil and pickling liquid. Use mandarin juice to sweeten and season with salt and pepper.

 

Salad Assembly:

 

Toss napa cabbage, pickled orange segments, candied cashews, and chicken with vinaigrette. Top with tossed chow mein noodles, sesame seeds and furikake seasoning.

 

For more delicious recipes from Marukan, click here! 

 

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