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Week of 8/26/19

Asian Chicken Salad with Crunchy Ramen
and almonds / avocado / edamame

Active: 25 Total: 45
Original GF Paleo Vegetarian
Asian Chicken Salad with Crunchy Ramen

This potluck favorite has a tangy dressing and gets great crunch from dried and toasted ramen noodles (just the college-student-favorite Instant Ramen variety). This meal was last featured in 2018; we've added celery this time around for even more crunch. 

Tags
Make Ahead, Entree Salad
Proteins
Chicken, non-ground
Cuisines
Asian - Chinese
Save recipe
92

Ingredients

Metric
Servings:
4
Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Asian Chicken Salad with Crunchy Ramen:
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz , shredded
  • Celery - 2 stalks , chopped
  • Green onions (opt) - 2 stalks , sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1 , cubed
  • Almonds, sliced - 1/4 cup
  • Noodles, dried ramen (3 oz / 85 g) - 1 package , crushed, seasoning packet discarded
  • Oil, cooking - 1 Tbsp

Prep

  1. Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Cube chicken and combine with soy sauce and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and soy sauce (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)

  3. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)

  4. Edamame - If using frozen, defrost in the microwave.

  5. Avocados - Cube avocados.

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Make

  1. Heat oven to 350F / 177C degrees.

  2. Spread almonds out on a sheet pan. Break dry ramen noodles into small pieces with your hands and add to the pan. (Discard any seasoning packets that came with the ramen.)

  3. Transfer sheet pan to heated oven and toast until almonds are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes.

  4. While almonds and ramen toast, heat a wok or skillet over medium heat. Add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper as it cooks. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.

  5. Combine cabbage, celery, green onions, edamame, avocados, chicken, ramen, and almonds in a large mixing bowl.

  6. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.

  7. Enjoy salad immediately while noodles still have their crunch!

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