You are here: Home » Recipes » Asian Chicken Salad Asian Chicken Salad Recipe by Our Cookbook Collection Yield 8 servings A fresh combination of Asian flavors and crisp vegetables in this recipe by Chef John Besh. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1/2 head napa cabbage, thinly sliced2 (3- to 4-ounce) packages dried Ramen noodles, seasoning removed, broken into bite-size pieces2 cups shredded cooked chicken1/4 cup hoisin sauce3 tablespoons rice wine vinegar3 tablespoons soy sauce1 tablespoon fish sauce2 teaspoons toasted sesame oil1 (1-inch) piece ginger root, peeled and grated6 greeen onions, thinly sliced1/4 cup peanuts, toasted Leaves from 1 bunch fresh basil, sliced Leaves from 1/2 bunch fresh cilantro, sliced Leaves from 1 bunch fresh mint, sliced Instructions Mix together cabbage, Ramen noodles and chicken in a large bowl. In a small bowl or jar, mix hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, sambal chili, sugar, ginger and green onions. Pour over cabbage mixture and toss really well to coat all the ingredients. You can do this a few hours ahead so the seasoned sauce will moisten the dried noodles. Just before serving, sprinkle salad with peanuts and some of the basil, cilantro, and mint. Have bowls of herbs on the table so everybody can add what they like. Reprinted with permission from John Besh’s My Family Table: A Passionate Plea for Home Cooking (Andrews McMeel Publishing, 2012).