Asian Ramen Noodle Salad with Chicken
Ingredients
For the Salad:
1 package of Ramen - cook noodles (do not add flavor packet; set it aside for the dressing)
1 cup water (to cook the Ramen in)
2 cups shredded cooked chicken (I use a rotisserie chicken)
1 bag or 2 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup diced red peppers
1 8.25 oz can of mandarin oranges (drained)
1/4 cup cashew pieces
1/4 cup crunchy chow mein noodles
For the Dressing:
1/3 cup rice wine vinegar
1/4 cup low sodium soy sauce
2 TBS honey
2 teaspoons Tsang Ginger Sriracha Sauce
the flavor packet from the Ramen Noodles
Preparation
1
For the Salad:
2
Cook the ramen noodles per the package direction but only use 1 cup of water.
3
When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.
4
In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.
5
Add the cooled ramen noodles.
6
For the dressing:
7
Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)
8
To finish the salad:
9
Pour the dressing over the salad and toss it together.
10
Add cashews and crunchy chow mien noodles and serve.
.
About
An easy light recipe that's packed with bold flavors, fresh veggies, chicken and ramen noodles.
Yield:
4 servings
Added:
Monday, May 1, 2017 - 11:18am
