This delicious salad is made with crunchy Napa cabbage, crispy ramen noodles and a delicious asian dressing bursting with flavor. It will become a weeknight staple!
Keyword: asian dressing, chicken, chicken salad, chinese chicken salad, Dinner, Easy Dinner Ideas, easy recipes, lunch, napa cabbage, salad
Ingredients
For the Chicken:
2boneless, skinless chicken breast
2tbspsoy sauce
1tbsp hoisin sauceif you don't have, use teriyaki sauce
1tspsesame oil
1/2tsppepper
For the Salad:
6cupsshredded Napa cabbageroughly 1 head of Napa cabbage
1/2 cupgrated carrotsroughly 1 large carrot
1/2cupshelled edamame
3green onions, thinly sliced (greens and whites)
4oz.ramen noodles, broken into pieces
1/2-1cupslivered almonds
2tspsesame seeds, toasted
handful of chopped cilantro, optional
For the Dressing:
3tbspavocado oil
1 1/2 tbsphoney
2tbsprice vinegar
1 1/2 tspfreshly grated ginger3/4 tsp powdered ginger if you don't have fresh
1 1/2tbspsoy sauce
1tspsesame oil
pinch of salt and pepper
Instructions
Chicken
Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
Preheat oven to 350 degrees F.
Bake chicken, with any remaining marinade juices, in a shallow baking dish for 15-20 minutes, or until chicken runs clear.
Remove from oven and let rest for 5 minutes before slicing into strips.
With oven still on, place almonds and crushed up ramen onto baking sheet, and brown for 5 minutes. Then add the sesame seeds and bake all together 2 minutes more, or until golden brown.
Salad
Combine cabbage, carrot, edamame and green onions in a large salad bowl.
Add almonds, noodles and sesame seeds to salad.
Combine all dressing ingredients.
Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
Note:
Salad keeps in the fridge for 2-3 days. Will keep longer is you reserve dressing until before serving.