Entree salads are almost always a hit at my house. Sometimes you just need a nice big salad for dinner. The way to make it more homemade is to make the dressing from scratch – which is super easy to do! Check out my Chicken Ramen Salad for a great dinner idea.
The key to great vinaigrette is to have the right balance of oil and vinegar along with the flavors. This vinaigrette has a sweet and spicy quality that brings the flavors of a nice hot bowl of ramen to a delicious salad. If you want to lose some of the heat, you can cut the Sriracha in half or increase the honey.
While you could certainly use the quick or instant ramen packets that come for roughly a quarter a portion – I prefer to use the Lotus Foods Brown Rice Version. It actually has a flavor to it and it is quite pleasant. it also doesn’t fall apart if you cook just a little longer. For a genuine ramen experience give it a go!
I served this up with some super easy to make Sweet Chili Cream Cheese Rangoons. Just mix together sweet chili sauce and a brick of cream cheese. Then put about a teaspoon in the center of a wonton wrapper. Using water, wet the edges and fold the square over into a triangle. In a medium-size deep frying pan add about half an inch of oil (I use avocado oil because it’s so clean tasting in the end) and set heat to about medium-high. Fry each Rangoon for about 45 seconds on each side and remove to a paper towel-covered plate. You could also serve with any sort of egg roll or potsticker.
Now Let’s Get Cookin’!
Chicken Ramen Salad
- 5 bricks Rice Ramen Lotus Foods is what I use
- 1½ lb Chicken Breast
- 1 qt Chicken Broth
- 1 tbsp Ginger grated
- ½ Cabbage Head sliced
- 1 cup Carrots matchsticks
- 1 Red Bell Pepper matchsticks
- 4 Radishes thinly sliced
- 2 Scallions chopped
- 1 tbsp Seasame Seeds for garnish
- ½ cup Cilantro chopped, for garnish
- 1 cup Almonds sliced, for garnish
For Ginger Vinaigrette
- ½ cup Coco Aminos
- ¼ cup Avocado Oil
- ¼ cup Rice Vinegar
- ¼ cup Sriacha
- 1 tbsp Lime Juice
- 1 tbsp Ginger grated
- 2 Garlic Cloves minced
- 1 tbsp Honey
- 1 tbsp Sesame Seeds
- Prepare all of the ingredients.
- In a sauce pan over medium-high heat, add chicken, chicken broth and ginger. Cook for 20 minutes. Remove chicken from pan to cutting board. Chop into small pieces and set aside.
- Cook ramen as directed on package. Drain in colander and rinse with cool water.
- In a small bowl, combine all ingredients for vinaigrette.
- In a large bowl, combine chicken, ramen, cabbage, scallions, carrots, bell pepper and radishes. Toss with vinaigrette.
- Serve in a shallow bowl, and garnish with cilantro, sesame seeds and almonds.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: