Asian Chicken Salad Recipe

Ingredients for Asian Chicken Salad

• Ramen Noodles
• Cooking Oil
• Chicken Breasts
• Sesame Ginger Salad Dressing
• Ground Ginger
• 1 cup chopped celery
• Carrot
• Cashews
• 1/2 cup frozen peas

How to Make Asian Chicken Salad

1. Cook 8 oz of egg noodles according to package directions, until al dente (about 3-5 minutes). Drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb cubed chicken breast and cook until browned and cooked through, about 5-7 minutes.
3. Add 1 cup chopped celery, 1/2 cup shredded carrots, 1/2 cup frozen peas, and 1/4 cup chopped cashews or peanuts to the skillet with the cooked chicken. Stir to combine and cook for another 2-3 minutes.
4. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger), and 1 clove minced garlic. Add a pinch of red pepper flakes for extra heat.
5. Pour the dressing over the chicken and vegetable mixture. Toss to coat evenly.
6. Add the cooked noodles to the skillet and gently toss to combine with the chicken and vegetables.
7. Serve warm or cold. Garnish with extra sesame seeds or chopped green onions (optional).