Salad Ingredients:

  • 2 Cups chopped or shredded chicken breasts
  • 1 Head cabbage¬†shredded
  • 1 Medium carrot slivered
  • 2 (3-ounce) packages of ramen noodles, crumbled (the seasoning packet can be discarded)
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup thinly-sliced almonds
  • 1/2 cup thinly-sliced green onions
  • Asian honey vinaigrette (see below)

Asian Vinaigrette Ingredients:

  • 2/3 cup oil
  • 1/3 cup honey
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • salt and pepper to taste

 

Directions:

  1. Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
  2. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
  3. Remove and set aside.
  4. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  5. Serve Immediately.

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