Asian Ramen Noodle Chicken Salad
A classic potluck salad gets transformed into dinner!
Servings: 6 servings
Ingredients
- 1 lb boneless skinless chicken breasts cooked and shredded or chopped
- 2 oz packages dry ramen 3
- 1 cup sliced almonds
- 5 cups shredded green cabbage (12 oz thinly sliced)
- 2 cups shredded purple cabbage (5 oz thinly sliced)
- 1 cup large carrot peeled and chopped into thin sticks 3/4
- 4 green onions sliced
- 2 Tbsp toasted sesame seeds
- DRESSING
- 1/2 cup canola oil
- 1/4 cup + 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried ginger
- Salt to taste
Instructions
- Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes.
- Whisk together all of the dressing ingredients until well blended, season with salt to taste, set aside.
- To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve immediately.