Lately my grocery list has been really short and since I'm always in a hurry with school, I head straight for the prepackaged Asian chopped salad and throw some egg in for protein. When I came across this recipe, I loved the idea of adding toasted ramen into the mix. Easy, quick and ready in five minutes, try out this yummy salad.
1 lb boneless skinless chicken breasts, cooked and shredded or chopped
2 (3 oz) packages dry ramen
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)
1 large carrot peeled and chopped into matchsticks (3/4 cups)
4 green onions, sliced (about 1/2 cup)
2 tbsp toasted sesame seeds.
1/2 cup canola oil
1/4 cup + 2 tbsp apple cider vinegar
1/2 cup granulated sugar
1 1/2 tbsp soy sauce
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 onion poweder
1/4 dried ginger
Salt to taste
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 the dressing ingredients until will blended while seasoning with salt to taste, set aside.
To a large bowl add green cabbage, purple cabbage, carrots, green onion, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat.
(image and text via cooking classy)