Ingredients for Asian Ramen Salad With Chicken
- 1 (3 ounce) package crushed ramen noodles
- ½ cup sunflower seeds
- ¼ cup slivered almonds
- 2 cups chopped green cabbage
- ½ cup chopped green onions
- 2 cups shredded cooked chicken
- 1 cup canned, drained water chestnuts
- 1 cup snow peas
- 1 cup shredded carrots
- ½ cup vegetable oil
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 teaspoon dark sesame oil
- ½ cup chopped red onion
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How to Make Asian Ramen Salad With Chicken
- Preheat your oven to 350°F (175°C).
- 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.
- Bake for 8-10 minutes, stirring halfway through, until lightly toasted and fragrant. Remove from oven and let cool completely.
- 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.
- 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.
- In a small bowl, whisk together your choice of dressing (recipe below). Pour desired amount over the salad and toss gently to combine.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
77g
Fat
27g
Carbs
16g
