Oriental Chicken Salad with Crunchy Ramen Noodles
Bursting with fresh, vibrant flavors and irresistible crunch, this Oriental Chicken Salad with Crunchy Ramen Noodles is a refreshing, texture-packed dish that's perfect for any occasion. Shredded green and purple cabbages, tender chicken breast, sweet carrots, and zesty green onions form the base of this colorful salad, while toasted ramen noodles, sliced almonds, and sesame seeds add a delightful crunch. A tangy homemade dressing made with rice vinegar, soy sauce, honey, and aromatic spices ties everything together, creating a harmony of sweet, savory, and nutty notes. Quick to prepare, this salad is ideal for a light lunch, a crowd-pleasing side, or even a picnic centerpiece. Serve it chilled for the ultimate flavor experience, and watch it disappear at your next gathering!
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 1 cup (shredded) Carrots
- 4 stalks (thinly sliced) Green onions
- 1 packet Ramen noodles (uncooked)
- 1 cup (toasted) Sliced almonds
- 2 tablespoons (toasted) Sesame seeds
- 0.33 cup Olive oil
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C) and spread the ramen noodles and sliced almonds on a baking sheet.
Bake the ramen noodles and almonds for 5-7 minutes, stirring halfway through, until they are golden and toasted. Remove from the oven and let them cool completely.
In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, green onions, and shredded chicken.
Break the toasted ramen noodles into small bite-sized pieces, then add them, along with the toasted almonds and toasted sesame seeds, to the bowl with the salad ingredients.
In a small bowl or jar with a lid, combine olive oil, rice vinegar, soy sauce, honey, garlic powder, ground ginger, salt, and black pepper. Whisk or shake well to create the dressing.
Pour the dressing over the salad and toss everything together until well coated.
Refrigerate the salad for 15-20 minutes to allow the flavors to meld, if desired.
Serve the salad immediately and enjoy!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 61.4 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
