Asian Ramen Chicken Chopped Salad

Asian Ramen Chicken Chopped Salad

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.

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
  • 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
Read the whole recipe on Cooking Classy