Asian Ramen Salad With Chicken Recipe

Ingredients for Asian Ramen Salad With Chicken

• 1 cup crushed ramen noodles
• ½ cup sunflower seeds
• ¼ cup slivered almonds
• 2 cups shredded green cabbage
• Green Onions
• Boneless Skinless Chicken Breast
• 1 cup water chestnuts (canned, drained)
• Snow Pea Pods
• Carrot
• Vegetable Oil
• Rice Wine Vinegar
• Soy Sauce
• White Sugar
• Dark Sesame Oil

How to Make Asian Ramen Salad With Chicken

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss 1 cup of crushed ramen noodles, ½ cup sunflower seeds, and ¼ cup slivered almonds. Spread evenly on a baking sheet.
3. Bake for 8-10 minutes, stirring halfway through, until lightly toasted and fragrant. Remove from oven and let cool completely.
4. While the noodles are toasting, prepare the remaining ingredients. Shred 2 cups of cooked rotisserie chicken. Chop 2 cups of green cabbage, ½ cup red onion, 1 cup of water chestnuts (canned, drained), 1 cup of snow peas, and 1 cup of shredded carrots.
5. In a large salad bowl, combine the cooled toasted ramen noodles, sunflower seeds, almonds, shredded chicken, cabbage, red onion, water chestnuts, snow peas, and carrots.
6. In a small bowl, whisk together your choice of dressing (recipe below). Pour desired amount over the salad and toss gently to combine.
7. Serve immediately or chill for later. Enjoy!