Asian Ramen Chicken Chopped Salad

10.30.2014

Asian Ramen Chicken Chopped Salad | Cooking Classy

Here’s that famous crunchy Asian Ramen Salad that you’ve had at pot lucks, you know that one everyone loves, but here I’ve turned into a dinner entree so you don’t have to wait for a party to make it. I love salads but I don’t have a lot of time to make this loaded salad for a dinner side, especially during weeknights, so instead I usually just make the salad the main dish by adding a protein like chicken.

It has been so long since I’ve had this kind of salad and after trying this one who knows why I waited that long. This salad is amazing! You get a serious abundance of crunch, the perfect light toasty flavor (from toasting the ramen and almonds in the oven, I nixed toasting them in butter because ramen is already fried in oil so why add more?), and you get the perfect balance 0f sweet and sour from the vinegar and sugar in the dressing. Who knew a cheap, plan package of ramen noodles could do so much good? I still remember asking all the time when I was younger if I could eat mine uncooked because I loved that delicious crunch.

If you want a little more depth of flavor you could add just a bit of sesame oil to the dressing. I loved it as is but we all have different tastes, so make it how you’d like. The joy of cooking right?

Add this one to your menu this week, you won’t regret it!

Asian Ramen Chicken Chopped Salad | Cooking Classy

Asian Ramen-Chicken Chopped Salad

Yield: About 5 servings

Asian Ramen-Chicken Chopped Salad

Ingredients

  • 1 lb boneless skinless chicken breasts, cooked and shredded or chopped
  • 2 (3 oz) packages dry ramen
  • 3/4 cup sliced almonds
  • 5 cups shredded green cabbage (12 oz, chop into thin shreds)*
  • 2 cups shredded purple cabbage (5 oz, chop into thin shreds)
  • 1 large carrot peeled and chopped into matchsticks (3/4 cup)
  • 4 green onions, sliced (about 1/2 cup)
  • 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 (not low-sodium)
  • 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

Directions

  • 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. Set aside to cool.
  • In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning 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 right away for crunchiest results.
  • *If desired you can also use a 16 oz coleslaw mix in place of the cabbages and carrot, I just prefer the freshly chopped for this recipe, plus the mixes are skimpy on the purple cabbage.
  • Recipe Source: inspired by Betty Crocker
http://www.cookingclassy.com/2014/10/asian-ramen-chicken-chopped-salad/

Asian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking ClassyAsian Ramen Chicken Chopped Salad | Cooking Classy

21 comments

  • Dawn ~ Spatulas On Parade: I haven’t had this in years but have always enjoyed it at potluck suppers. October 30, 2014 at 2:17pm Reply

    • homie: This was very tasty and well worth
      the effort. November 17, 2015 at 3:14pm Reply

  • Josie: YUMMMMM I totally loved your Grilled Ginger-Sesame Chicken chopped salad. Delicious! October 30, 2014 at 2:53pm Reply

  • Averie @ Averie Cooks: That is genius to toast the ramen and nuts together for the bigtime crunch factor! I am craving this right now…this is the type of salad I could eat my heart out with. And then go back for more! And I find salads like these actually get better after a day! Dangerous! October 30, 2014 at 3:21pm Reply

  • Mira: I’ve made a similar ramen salad a couple of years aga and it tasted great. Thanks for the reminder! Pinned and will try your version! October 30, 2014 at 5:00pm Reply

  • Krystle(Baking Beauty): This looks delicious! Love all the colors and of course the crunch. Pinned! October 30, 2014 at 9:29pm Reply

  • Medeja: Colorful and delicious salad! I haven’t tried making anything like this before. October 31, 2014 at 4:27am Reply

  • Matt: Question: Why not low sodium soy sauce? Is there a particular reason, or is it just a flavor thing? November 3, 2014 at 11:19pm Reply

    • Jaclyn: I used the regular for this because much of the time recipes like this call for the seasoning packet as well but I don’t like to use that, but since I didn’t I felt it need a little more flavor/saltiness so I used the regular. November 27, 2014 at 1:10am Reply

  • Olga: This recipe looks SO good. Can’t wait to make it. Though, I don’t know how to cook the chicken. How do you cook it? November 17, 2014 at 10:47pm Reply

  • Dana: Just curious why the seasoning pack from the noodles isn’t used. Could it be used in place of some of the other seasonings in the dressing? January 9, 2015 at 7:33am Reply

    • Jaclyn: I just thought it would make it taste king of cheap plus many people are turned off by the use of msg in it so I opted to leave it out. February 5, 2015 at 6:08pm Reply

  • Melissa: I’m excited to make this in the up coming week. I was wondering, have you ever used sesame oil in place of the canola oil? I’d like to do this, but afraid to mess up such a huge batch! February 17, 2015 at 8:44pm Reply

    • Jaclyn: I haven’t but I wouldn’t recommend replacing more than 1 or 2 Tbsp of the canola oil with sesame oil since it has such a strong flavor. February 17, 2015 at 11:05pm Reply

  • Krystal: This looks near identical to the filling of a wrap from a local restaurant near me – one of my all time favorite meals. So delicious. I’ve been digging around for something close to copy this dish and make at home for lunches to take to work. I’m definitely going to give this one a go and see how close it is. So glad I found this – yay! May 18, 2015 at 12:07pm Reply

  • Andrea: Might just be my new go-to!! I made this for lunch today in no time at all and was delighted by the flavour. I made my own dressing: (sesame oil, garlic, olive oil, balsamic vinegar and honey) and omitted this one because I wasn’t sure about all the sugar, etc. It came out great…seriously to die for! June 16, 2015 at 3:39pm Reply

  • Joanne Gonzales: How many calories is that salad? August 9, 2015 at 2:45pm Reply

    • Jaclyn: Sorry I don’t have that info. August 12, 2015 at 5:37pm Reply

  • SMK: OMG THIS IS PSYCHOTICALLY GOOD. I ADDED WALNUTS, A BIT MORE APPLE CIDER VINEGAR, SUBSTITUTED OLIVE OIL, AND FRESH GRATED THE GARLIC & GINGER.

    JUST WOW.

    I BOUGHT SOME CHICKEN STRIPS FROM COSTCO THAT WAS IN THE DELI SECTION AND WOW. THIS IS THE BEST SALAD EVER!! April 23, 2016 at 3:00pm Reply

  • Ann: 1/2 cup of sugar to 1/2 of oil????? This is like dessert not dinner. July 8, 2016 at 9:28am Reply

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