Asian Ramen Chicken Chopped Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 lb boneless skinless chicken breasts, cooked and shredded or chopped1 (3 oz) packages dry ramen3 oz sliced almonds1 16 oz bag coleslaw mix1 10 oz bag purple cabbage shredded8 green onions, sliced (about 1 cup)2 Tbsp toasted sesame seedsDressing1/2 cup canola oil1/2 cup apple cider vinegar1/2 cup granulated sugar1/2 cup low sodium soy sauce1/2 tsp freshly ground black pepper1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp dried gingerSalt to taste
To cook chicken:
In a large saucepan pour liquid and herbs, veggies, or citrus slices over the raw chicken breasts. Some popular choices are water, wine, broth, juice, or a combination.
Over medium-high heat, bring liquid to boiling. Reduce heat and cover, simmering until the chicken is no longer pink or when the temperature reaches 170 degrees F.
Whole chicken breasts will take about 15 to 20 minutes. Chicken breasts cut into pieces won't take quite as long to cook, while whole bone-in chicken breasts will take slightly longer.
Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
Serving Size: makes 7 servings
In a large saucepan pour liquid and herbs, veggies, or citrus slices over the raw chicken breasts. Some popular choices are water, wine, broth, juice, or a combination.
Over medium-high heat, bring liquid to boiling. Reduce heat and cover, simmering until the chicken is no longer pink or when the temperature reaches 170 degrees F.
Whole chicken breasts will take about 15 to 20 minutes. Chicken breasts cut into pieces won't take quite as long to cook, while whole bone-in chicken breasts will take slightly longer.
Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
Serving Size: makes 7 servings
Nutritional Info Amount Per Serving
- Calories: 364.4
- Total Fat: 23.7 g
- Cholesterol: 37.1 mg
- Sodium: 913.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.4 g
- Protein: 19.9 g
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