Chicken Ramen Salad
A light and bright salad with a delicious homemade ginger vinaigrette
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!