Asian Ramen-Chicken Chopped Salad

right here’s that well-known crunchy Asian Ramen Salad which you’ve had at pot lucks, you understand that one absolutely everyone loves, however here I’ve was a dinner entree so that you don’t must wait for a party to make it. i love salads but I don’t have lots of time to make this loaded salad for a dinner facet, specially at some point of weeknights, so alternatively I normally simply make the salad the primary dish by way of including a protein like chook.

INGREDIENTS

• 1 lb boneless skinless chicken breasts , cooked and shredded or chopped
• 2 (3 oz) packages dry ramen
• 1 large carrot peeled and chopped into matchsticks (3/4 cup)
• 4 green onions , sliced (about 1/2 cup)
• 2 Tbsp toasted sesame seeds
• 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)
• 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 freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried ginger
• Salt to taste

INTRUCTIONS

1. Preheat oven to four hundred levels. crumble ramen into small pieces and location on baking sheet together with almonds, unfold into an excellent layer. Bake in preheated oven until golden, tossing once midway thru baking, about 6 - 8 minutes. Set apart to chill.
2. In a blending bowl whisk collectively all the dressing ingredients till properly combined even as seasoning with salt to taste, set apart.
3. To a huge bowl add green cabbage, purple cabbage, carrots, green onions, chook, toasted ramen and almonds and sesame seeds. Drizzle dressing over pinnacle and toss to evenly coat. Serve right away for crunchiest outcomes.
4. *If preferred you may also use a sixteen ouncescoleslaw blend in region of the cabbages and carrot, I just select the freshly chopped for this recipe, plus the mixes are skimpy on the crimson cabbage.

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