Top Ramen Asian Chicken Salad Recipe
A delicious combination of crunchy, tangy and a little sweet. Perfect for a quick weeknight dinner or a group gathering.
Ingredients
- 1 lb boneless skinless chicken breasts (cooked and shredded or chopped)
- 2 packages top ramen (uncooked)
- 3/4 cup Sliced Almonds
- 5 cups green cabbage (shredded)
- 2 cups purple cabbage (shredded)
- 3/4 cup carrot (shredded or diced)
- 1/2 cup green onions (sliced)
Dressing
- 3/4 cup canola oil
- 1/3 cup apple cider vinegar
- 3/4 cup granulated sugar
- 2 Tbsp Brown sugar
- 2 Tbsp soy sauce (not low-sodium)
- 3/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried ginger
Instructions
- Preheat oven to 400 degrees
- Crumble ramen into small pieces and put on baking sheet adding almonds, spread evenly
- Bake until golden {about 7 minutes but watch cause will vary by oven}, toss halfway through baking
- Set aside
- In a mixing bowl whisk together all of the dressing ingredients until blended. And set aside
- Shred or chop cabbage into small peices
- In a large bowl combine cabbage, carrots, green onions, chicken, ramen and almonds
- Drizzle dressing over top and toss to evenly coat
- Serve
Notes
For crunchy salad, don't add dressing until you are ready to serve. Alternatively you can also, keep all ingredients seperate and add per serving rather than mixing everything together.
Nutrition
Serving: 1g | Calories: 741kcal | Carbohydrates: 62g | Protein: 33g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 35g | Cholesterol: 64mg | Sodium: 922mg | Fiber: 7g | Sugar: 35g
Gonna Try This Recipe? Or Tried This Recipe?Let me know know what questions you have or how it was!
