Name: Ramen Veggie Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts (cooked and shredded); 2 (3-ounce) packages dry ramen noodles (seasoning packets discarded); ¾ cup sliced almonds; 5 cups shredded green cabbage; 2 cups shredded purple cabbage; 1 large carrot, peeled and chopped into matchsticks; 4 green onions, sliced; 2 tablespoons toasted sesame seeds; ½ cup canola oil; ¼ cup + 2 tablespoons apple cider vinegar; ½ cup granulated sugar; 1½ tablespoons soy sauce; ½ teaspoon freshly ground black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried ginger; Salt to taste

Description

This Ramen Veggie Chicken Salad is a perfect blend of crunchy veggies, shredded chicken, and toasted ramen noodles, all tossed in a flavorful Asian-inspired dressing. Quick, healthy, and make-ahead friendly, this dish is great for weeknight dinners or gatherings, offering a satisfying combination of textures and tastes.

Ingredients

For the Salad:

1 pound boneless, skinless chicken breasts (cooked and shredded)

2 (3-ounce) packages dry ramen noodles (seasoning packets discarded)

¾ cup sliced almonds

5 cups shredded green cabbage

2 cups shredded purple cabbage

1 large carrot, peeled and chopped into matchsticks

4 green onions, sliced

2 tablespoons toasted sesame seeds

For the Dressing:

½ cup canola oil

¼ cup + 2 tablespoons apple cider vinegar

½ cup granulated sugar

1½ tablespoons soy sauce

½ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried ginger

Salt to taste

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Instructions

Prepare the Crunchy Toppings: Preheat the oven to 400°F (200°C). Break the ramen noodles into small pieces and place them on a baking sheet with the sliced almonds. Bake for 6-8 minutes, tossing once halfway through, until golden brown. Set aside to cool.
Prepare the Dressing: In a bowl, whisk together canola oil, apple cider vinegar, sugar, soy sauce, black pepper, garlic powder, onion powder, and dried ginger. Add salt to taste and set aside.
Assemble the Salad: In a large bowl, combine the shredded green and purple cabbage, matchstick carrots, sliced green onions, shredded chicken, toasted ramen noodles, sliced almonds, and sesame seeds.
Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
Serve: Serve immediately for the best crunch or refrigerate for up to 2 hours before serving.

Notes

Spicy Version: Add jalapeños, red pepper flakes, or a dash of chili oil to the dressing for some heat.

Gluten-Free: Use gluten-free ramen noodles or any suitable gluten-free substitute.

Protein Options: Grilled chicken, rotisserie chicken, or tofu work well as alternatives to shredded chicken.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The noodles may lose their crunch over time.

Make-Ahead: You can prepare the salad and dressing in advance but keep the noodles separate until serving to preserve their crunch.

Prep Time: 15 minutes
Cook Time: 10 minutes (for toasting ramen and almonds)
Category: Salad, Side Dish
Method: Tossed
Cuisine: Asian-Inspired