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
Scale
- 1lb ground chicken
- 1/4 tsp granulated garlic
- 1/4 tsp salt
- 2 Tbs unsalted butter
- 2 packages of your favorite flavor of ramen noodles, uncooked, including the seasoning packets
- 1/2 cup slivered almonds
- 10 cups cabbage, shredded *see notes
- 1 cup carrot, shredded
- 4 scallions, chopped
- 1/2 cup avocado or vegetable oil
- 1/2 cup rice wine vinegar
- 1/4 c soy sauce
- 1 Tbs sesame oil
- 2 Tbs honey
- 1 tsp ginger paste
- Sesame seeds and sriracha for garnish
Instructions
- Start by making the ground chicken. Heat a large skillet over medium-high heat. Once itâs hot, add the ground chicken, breaking it up with the back of a spatula until itâs in cooked crumbles, then mix in the granulated garlic and salt.
- Once the chicken is cooked through remove it from the heat, put it into a bowl and set it to the side.
- While the ramen noodle packages are still sealed, using your hand or a rolling pin, break up the noodles inside the package. Donât go totally wild as youâll still want some fairly large chunks of noodles, but break them up into smaller pieces. Set the seasoning packets to the side.
- Next, using the pan you cooked the chicken in, heat it 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 theyâre 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 in a mason jar or other salad dressing jar.
- When youâre ready to serve, add the cooked chicken, toasted ramen and almonds, reserved seasoning packets, 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!Â