Rainbow Chicken Salad


  • 2 cups shredded chicken
  • 1 5 oz package of spring mix
  • 1 bunch of wide rice noodle
  • 2 hard boiled eggs, sliced
  • 1 cup red cabbage, shredded
  • 1 cup celery, shredded
  • 1 cup carrots, thinly shredded
  • 1 stalk green onion, shredded
  • 3 cups Romaine lettuce, shredded
  • Freshly ground black pepper
  • Sliced almonds and white sesame seeds for topping

For the sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons Thai red chili paste
  • 1 tablespoon sesame oil
  • 1/2 teaspoon brown sugar
  • 1 teaspoon grated ginger


  1. Cook noodles according to the package instruction. Drain and rinse with cold water, then drain again.
  2. In a small saucepan, cover eggs in cold water and bring to a boil. Cook for 5 more minutes over high heat and remove from heat.
  3. In the meanwhile, chop the vegetables.
  4. In a small bowl, combine sauce ingredients and stir well.
  5. Rinse cooked eggs with cold water. Peeling gets easy this way. Slice the peeled eggs.
  6. In a large mixing bowl (I used my largest baking dish), combine all ingredients together and pour the sauce into the bowl. Mix well, then dish out.
  7. Sprinkle some freshly ground pepper. Top with sliced almonds and white sesame seeds. Serve!


Keywords: chicken salad