This salad can be made in 10 minutes, is delicious, and is perfect for a large party or a light dinner. My Mother made this salad all the time when I was a kid for family picnics. The combination of the crunchy cabbage and almonds pairs so well with the Ramen noodles and chicken. What can I say, its a winner!
(Serves 6-8 main course, 12 for side)
5 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 cups scallions, sliced
2 ramen noodle packets, cooked w/out flavoring, drained and coarsely chopped
1 1/4 cup sliced almonds
2 chicken breasts (2 cups once cooked and cubed)
salt and freshly ground pepper
1/4 cup sesame oil plus extra for cooking
1/2 cup rice wine vinegar (flavored is nice–I like garlic flavor)
2 lemons, juiced
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
optional: 2 tablespoons toasted sesame seeds
In a large bowl, combine all cabbage, scallions, Ramen noodles, and almonds.
In a large saute pan over high heat, add a tablespoon of sesame oil, season chicken with salt and pepper, and cook chicken breasts about 4-6 minutes per side, depending on thickness. Allow to rest and then slice for a plated dinner (served warm) or chop into cubes and mix in with the salad for an easy side dish (serve chilled).
In a small bowl, mix sesame oil, rice wine vinegar, lemon juice, and spices. Dress salad, add sesame seeds and chicken, season to taste, and serve. Serve immediately for plated meal or chill for a casual picnic. Enjoy-Chicken Ramen Salad!
