Asian Ramen Salad with Chicken
Such a satisfying, crunchy salad recipe that's perfect for a dinner or potlucks! It's loaded with freshness and finished with a perfectly seasoned dressing.
Prep Time: 30 minutes
Total Time: 30 minutes
- 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
- 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
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.
- If you want a little more depth of flavor, you could add just a bit of sesame oil to the dressing.
- Recipe Source: inspired by Betty Crocker