This chicken Asian salad is so addicting. The salty sweetness
will have you coming back for more.
I just love a good salad. Yes, honestly I love salads. There’s something about the combination of multiple ingredients all served in one big bowl with some sort of yummy dressing that I just crave. Now don’t get me wrong there are some salads I particularly don’t enjoy.
Those generic side salads with just some iceberg lettuce, a couple of cherry tomatoes, and some croutons I will pass. But a big beautiful salad with all sorts of things in it I will gladly take.
I don’t know what it is about raw purple cabbage I love so much. Maybe because it adds such a pretty color to salads. I mean my favorite color is purple. So of course I couldn’t only use regular cabbage for this recipe. Time to bring in the purple cabbage.
For this recipe I used shredded chicken I got from a rotisserie chicken. Rotisserie chickens are just so convenient. All you have to do is buy one and then shred it.
And you get so much chicken for one. For the low price of what they cost you could at least feed a family of four off one. If you want to go the vegetarian route skip adding the chicken and it tastes just as good.
I used some frozen edamame in this recipe that I just defrosted by running cold water over the edamame in a strainer. Takes about 5 minutes to fully defrost. You don’t want to cook it in a steam bag or boiling water because it will make the rest of your salad hot and this is definitely a cold salad.
For the ramen noodle part of this recipe you want to add the uncooked ramen right before you serve so it stays nice and crunchy. If you aren’t going to be serving the whole bowl then I would suggest just crumbling the ramen over just what you are serving. With the dressing the ramen noodle will get soggy if it sits for too long.
All you have to do is add all the ingredients and your dressing mixture and mix all together. This salad is perfect to take to parties and serve to your friends. I could almost bet they will be coming back for seconds and will be asking for the recipe.
Chicken Asian Salad
- 4 cups shreeded green cabbage
- 3 cups shreeded purple cabbage
- 3 cups shredded chicken
- 1 cup of julienne carrots
- 1 cup defrosted edamame
- 1/2 cup of shaved almonds
- 1 TBSP sesame seeds
- 1 TBSP chopped cilantro
- 1 package of ramen noodle uncooked minus seasoning
- 3/4 cup of canola oil
- 1/3 cup of white sugar
- 1 TSP soy sauce
- Add all salad ingredients together in a big bowl minus the ramen noodles
- In a small bowl mix together dressing ingredients
- Pour dressing over salad and mix well
- If ready to serve crumble the raw ramen noodles over salad and mix in
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