Asian Ramen Salad in the company of Chicken - Cooking Classy

This is the Asian Ramen Salad you’ve eaten countless times at potlucks! I added chicken to the salad to produce it into a chief dish, yet this is too a large side salad. You’ll go crazy intended the crunchy cabbage and ramen noodles, and don’t stable grow me started on supported by the tangy dressing!

Asian Ramen Salad with Chicken

Here’s that celebrated crunchy Asian ramen salad that you’ve had at potlucks. You know, the only everybody loves?

I’ve turned the classic ramen salad directions into a dinner entree thus you don’t have to wait intended a party to produce it. I care for salads, yet I don’t have a lot of period to produce this loaded salad while a dinner side, notably through weeknights, thus rather I usually recently produce the salad the chief dish by adding a protein same as chicken.

It has been thus long since I’ve had this kind of salad, and at the end of trying this only who knows why I waited that long. This Asian ramen noodle salad is amazing!

You grow a serious abundance of crunch, the perfect light toasty flavor (from toasting the ramen and almonds in the oven, I nixed toasting them in butter since ramen is already fried in lubricant thus why add more?), and you grow the perfect support 0f sweet and sour from the vinegar and sugar in the dressing.

Who knew a cheap, plain package of ramen noodles could do thus much good? I motionless recall asking the whole amount the period when I was younger if I could consume mine uncooked since I loved that delectable crunch.

Add this only to your menu this week, you won’t regret it!

Asian Ramen Salad Ingredients

For the chopped chicken salad, you’ll need:

• Chicken breasts, cooked and shredded
• Dry ramen
• Sliced almonds
• Green and purple cabbage
• Carrot
• Green onions
• Sesame seeds

And intended the tangy Asian dressing, you’ll need:

• Canola oil
• Apple cider vinegar
• Granulated sugar
• Soy sauce
• Dried garlic, onion powder and ginger
• Salt and pepper

How to Make Asian Ramen Salad

• Toast ramen noodles and almonds in the oven. Set aside to cool.

• Whisk together dip ingredients.

• Add the vegetables and cooked chicken to a big mixing bowl, along with the almonds, ramen noodles and sesame seeds.

• Drizzle dip over of} summit and toss to coat.

Can I Prep This Salad in Advance?

This Asian salad is best enjoyed true away, while the noodles and cabbage be defeated their chomp the longer they sit in the dressing.

Can I Season the Dressing with the Flavor Packet in the Noodles?

I have knowledge of a lot of Asian ramen salad recipes state to employ the flavouring box that comes with the ramen noodles in the salad dressing. I personally don’t same as using the flavouring box since it contains MSG.

However, you can add it rather of the dried spices I’ve called for. Just note that you might need to scale back the amount of soy dressing in the dressing, or adjust other ingredients while needed.

Tips intended the Best Asian Ramen Salad

• If you want a not much extra depth of flavor, you could add recently a segment of sesame lubricant to the dressing. I loved it while is yet we the whole amount have opposed tastes, thus produce it how you’d like. The joy of cooking, right?
• You can too employ a pre-made 16-oz. coleslaw blend intended this recipe, yet I favour shredding the cabbage myself.
• Serve this salad true out while everything is motionless crunchy.

More Salad Recipes You’ll Love:

• Potato Salad (The Best!)
• Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
• Spinach Salad with Warm Bacon Dressing
• Pasta Salad
• Thai Slaw with Peanut Dressing

Print

Asian Ramen Salad with Chicken

Such a satisfying, crunchy salad directions that's perfect intended a dinner or potlucks! It's loaded with freshness and finished with a totally veteran dressing. 

Servings: 5

Prep Time 30 minutes

Total Time 30 minutes

• 1 lb boneless skinless chicken breasts , cooked and shredded or chopped
• 2 (3 oz) packages dried-up ramen
• 3/4 cup sliced almonds
• 5 cups shredded leafy cabbage (12 oz, fell into fine shreds)*
• 2 cups shredded purple cabbage (5 oz, fell into fine shreds)
• 1 large carrot peeled and chopped into matchsticks (3/4 cup)
• 4 green onions , sliced (about 1/2 cup)
• 2 Tbsp toasted sesame seeds

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 earth black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried ginger
• Salt to taste

1. Preheat oven to 400 degrees. Crumble ramen into small pieces and place on supported by scorching bed linen along with almonds, spread into an stable layer. Bake in preheated oven until golden, tossing on one occasion halfway through baking, about 6 - 8 minutes. Set aside to cool.

2. In a mixing bowl whisk together the whole amount of the dip ingredients until skilfully blended while flavouring with salt to taste, place aside.

3. To a big bowl add leafy cabbage, purple cabbage, carrots, leafy onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dip over of} summit and toss to evenly coat. Serve true out intended crunchiest results.

• *If desired, you can too employ a 16 oz coleslaw blend in place of the cabbages and carrot. I recently favour the freshly chopped intended this recipe, with the mixes are skimpy on top of the purple cabbage.
• If you want a not much extra depth of flavor, you could add recently a segment of sesame lubricant to the dressing.
• Recipe Source: inspired via Betty Crocker

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