Asian Ramen Salad with Chicken

Ingredients

• 1 lb boneless skinless chicken breasts, cooked and shredded or chopped
• 2 packages dry ramen
• 3/4 cup sliced almonds
• 5 cups shredded green cabbage, 12 oz, chop into thin shreds
• 2 cups shredded purple cabbage
• 1 large carrot peeled and chopped into matchsticks
• 4 green onions, sliced, about 1/2 cup
• 2 Tbsp toasted sesame seeds
• 1/2 cup canola oil
• 1/4 cup + 2 Tbsp apple cider vinegar
• 1/2 cup granulated sugar
• 1 1/2 Tbsp soy sauce, not low-sodium
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried ginger
• Salt to taste

Directions

1. Heat the oven to 400 degrees. Break the ramen into small pieces, then add it to a baking sheet with the almonds and spread everything out evenly. Bake until the mixture turns golden, stirring it once at the halfway point, about 6 – 8 minutes. Move it aside to cool.
2. In a mixing bowl, whisk all of the dressing ingredients together until smooth and combined, adding salt to taste. Set the dressing aside.
3. Add the green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds, and sesame seeds to a large bowl. Pour the dressing over everything and toss until evenly coated. Serve right away for the best crunch.