How To Make Asian Ramen Chicken Salad
This loaded ramen chicken salad is packed with a mix of ramen noodles and almonds, tossed in with vegetables and tender chicken, for a healthier meal!
Serves:
Ingredients
- 1lbchicken breasts,boneless skinless, cooked, shredded or chopped
- 6ozdry ramen,(2 packages), seasoning packet discarded
- ¾cupalmonds,sliced
- 5cupsgreen cabbage,(12 ounce), shredded, chop into thin shreds
- 2cupspurple cabbage,(5 ounce), shredded, chop into thin shreds
- 1large carrot,peeled, chopped into matchsticks
- 4green onions,(about ½ cup), sliced
- 2tbspsesame seeds,toasted
For Dressing:
- ½cupcanola oil
- ¼cupapple cider vinegar,(plus 2 tbsp)
- ½cupgranulated sugar
- 1½tbspsoy sauce,not low-sodium
- ½tspfreshly ground black pepper
- ¼tspgarlic powder
- ¼tsponion powder
- ¼tspdried ginger
- salt,to taste
Instructions
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Preheat the oven to 400 degrees F.
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Crumble the ramen into small pieces and place on baking sheet along with almonds. Spread into an even layer.
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Bake in the oven for about 6 to 8 minutes until golden, tossing once halfway through baking. Set aside to cool.
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In a mixing bowl, whisk together the oil, cider vinegar, sugar, soy sauce, black pepper, garlic and onion powder, and dried ginger, until well blended while seasoning with salt to taste. Set aside.
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To a large bowl, add the green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds, and sesame seeds.
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Drizzle the dressing over top and toss to evenly coat.
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Serve fresh, and enjoy!
Nutrition
- Calories: 642.12kcal
- Fat: 40.76g
- Saturated Fat: 6.59g
- Trans Fat: 0.17g
- Monounsaturated Fat: 22.36g
- Polyunsaturated Fat: 10.15g
- Carbohydrates: 47.31g
- Fiber: 6.60g
- Sugar: 22.36g
- Protein: 25.01g
- Cholesterol: 48.38mg
- Sodium: 825.85mg
- Calcium: 149.38mg
- Potassium: 657.93mg
- Iron: 3.73mg
- Vitamin A: 144.00µg
- Vitamin C: 46.75mg
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