Asian Ramen Chicken Chopped Salad

1 lb boneless skinless chicken breasts, cooked and shredded or chopped
1 (3 oz) packages dry ramen
3 oz sliced almonds
1 16 oz bag coleslaw mix
1 10 oz bag purple cabbage shredded
8 green onions, sliced (about 1 cup)
2 Tbsp toasted sesame seeds

Dressing
1/2 cup canola oil
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1/2 cup low sodium soy sauce
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

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