Chicken Ramen Salad
This is the perfect weekday grab and go salad. My toddler loves to pick out and munch on the noodles and for a working mom, its just perfect to be able to make a batch of something and get several lunches done with one easy preparation. Major bonus is that the recipe is delicious and also for the summer, a very nice option that doesn’t heat up your kitchen too much during the hottest months.
2 cups cooked and shredded chicken (about 1 chicken breast boiled or the breast meat from a rotisserie chicken)
1 teaspoon sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrot
1 cup finely sliced red pepper
1 package Ramen noodles (cooked according to package instructions–minus seasoning mix, drained)
1 bunch scallions, sliced thin
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sambal
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds for garnish
In a large bowl, combine shredded chicken with 1 teaspoon sesame oil to keep it moist. Add in cabbage, carrot, red pepper and Ramen noodles (it is best to cut the noodles in half with scissors or a paring knife so that you don’t have extra long strands, it also makes it easier for mixing). Next add in scallions and cilantro and mix until thoroughly combined.
In a medium bowl mix ingredients for dressing. Pour dressing over salad and mix until fully incorporated.
To finish, sprinkle with sesame seeds. Eat immediately or chill for later use. Enjoy!