Asian Ramen Chicken Chopped Salad
User Reviews
5
Asian Ramen Chicken Chopped Salad
Description
This salad starts by baking broken dry ramen noodles and sliced almonds in the oven until golden and crisp, enhancing their texture and flavor. Meanwhile, a dressing is whisked together from canola oil, apple cider vinegar, sugar, soy sauce, black pepper, and a blend of dried garlic, onion, and ginger, seasoned with salt to taste.
In a large bowl, shredded cooked chicken, thinly sliced green and purple cabbage, carrots cut into matchsticks, and green onions are combined with the toasted ramen and almonds along with toasted sesame seeds. The dressing is poured over the salad and tossed thoroughly to coat all ingredients evenly, delivering a balance of savory, tangy, and slightly sweet flavors alongside crunchy and tender textures.
This salad works well as a side dish or light main course and is best served soon after tossing to preserve the toasted crunch of the noodles and almonds. Substituting coleslaw mix can simplify preparation, and adding a touch of sesame oil to the dressing gives an additional layer of flavor.
Ingredients
- 1 lb chicken breast cooked and shredded or chopped, boneless skinless
- 2 (3 oz) pkgs. ramen noodles seasoning packet discarded, dry
- 3/4 cup almonds sliced
- 5 cups green cabbage 12 oz, chop into thin shreds, shredded
- 2 cups purple cabbage 5 oz, chop into thin shreds, shredded
- 1 carrot 3/4 cup, large, peeled and chopped into matchsticks
- 4 green onions , sliced (about 1/2 cup)
- 2 Tbsp sesame seeds toasted
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 black pepper freshly ground
- 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. 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.
Notes
- For convenience, a 16 oz coleslaw mix can replace the fresh chopped cabbages and carrot, though fresh chopped vegetables offer more purple cabbage and texture.
- Adding a small amount of sesame oil to the dressing can deepen the flavor profile.
User Reviews
Overall Rating
5
You'll Also Love
