Description
This Chicken Ramen Salad is a hearty entree salad with a savory dressing that brings veggies to life. Crunchy, light, satisfying, and packed with good-for-you ingredients, this salad is sure to make it into your regular weeknight dinner rotation.
Ingredients
- 1 1/2 lbs cooked chicken breast
- 1 - 3 oz package of your favorite flavor of ramen noodles, uncooked, including the seasoning packet
- 2 Tbs unsalted butter
- 1/2 cup slivered or sliced almonds
- 10 cups cabbage, shredded *see notes
- 1 cup carrot, shredded
- 4 scallions, sliced
- 1/2 cup avocado or vegetable oil
- 1/2 cup rice wine vinegar
- 1/4 c soy sauce
- 2 Tbs sesame oil
- 2 Tbs honey
- 1 tsp ginger paste or ground ginger
Instructions
- Prepare your chicken breast if not using a rotisserie chicken and once cooked, set aside to prep the other components.
- While the ramen noodle package is still sealed, using your hand or a rolling pin, break up the noodles inside the package. Set the seasoning packet to the side.
- Heat a large skillet over medium-high heat and add 2 Tbs unsalted butter along with the broken noodles and slivered almonds.
- Toss the noodles and almonds in the butter and let them get nice and golden, stirring frequently for 5 minutes. Once nicely toasted, transfer the noodles and almonds to a bowl and set aside.
- Next, in a large bowl that you can use to toss a large salad, combine the cabbage, carrot, and scallions.
- Next, make your dressing by shaking or whisking together the oil, rice wine vinegar, soy sauce, sesame oil, honey, and ginger paste along with the seasoning packet from the ramen in a mason jar or other salad dressing jar.
- When you are ready to serve, add the cooked chicken, toasted ramen and almonds, and all of the dressing to the bowl with the veggies. Toss until fully incorporated and serve.
- This also makes great leftovers. The noodles will be soft the next day and the flavors just keep getting better. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- You can use red or green cabbage or both!
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 14 g
- Sodium: 675.6 mg
- Fat: 38.1 g
- Carbohydrates: 33.4 g
- Fiber: 5.7 g
- Protein: 26.8 g
- Cholesterol: 101.4 mg
