Asian Napa Cabbage Salad
The Ramen Noodles Might Seem Like An Unorthodox Ingredient In This Salad, But They Are An Important Part Of The Incredible Crunchy Topping. If You Won’t Be Eating The Full Salad In One Sitting, Only Dress As Much As You Need. The Salad Will Wilt After It Has Been Dressed For Too Long.
Ingredients
Salad
- 1 20-Ounce Bag Frozen Fully Cooked Pulled Chicken Breast
- 2 Tablespoons Salted Butter
- 1 Cup Slivered Almonds
- 1 3-Ounce Package Chicken-Flavored Ramen Noodles, Broken Into Small Pieces
- 1 Large Head 3–4 Pounds Napa Cabbage, Chopped
- 8 Medium Green Onions Trimmed And Chopped
Dressing
- ⅓ Cup Seasoned Rice Vinegar
- 6 Tablespoons Granulated Sugar
- 1 ½ Tablespoons Soy Sauce
- 1 ½ Tablespoons Sesame Oil
- ⅓ Cup Canola Oil
Instructions
- o Make The Salad, In A Medium Microwave-Safe Bowl, Heat Chicken In 45-Second Increments Until It Thaws, About 4 Minutes.
- Set Aside.
- In A Medium Skillet Over Medium Heat, Melt Butter, Then Add Almonds.
- Stir And Cook Until Almonds Begin To Get A Touch Of Color, 1–2 Minutes, Then Add Ramen Noodle Pieces.
- Continue To Stir Until Almonds Are Evenly Browned, About 3–4 Minutes.
- Transfer To A Medium Bowl.
- Sprinkle Ramen Seasoning Packet Over Almonds And Noodles And Stir To Coat.
- Set Aside.
- To Make The Dressing, In A Small Bowl, Whisk Together All Of The Dressing Ingredients.
- Set Aside.
- In A Large Salad Bowl, Combine Cabbage, Onions, Chicken, And Dressing.
- Toss To Completely Coat All Ingredients, Then Top With Ramen Mixture.
- Serve Immediately.
Nutritional Information
Calories: 582 kcal
