A lunchtime classic to leave you satisfied without feeling stuffed
Coach Taylor here! I grew up with my mom whipping this up, and to this day it remains one of my favorite nostalgic easy-to-prep meals.
This crunchy ramen chicken salad is far from boring and satisfies those sweet, salty, crunchy cravings that tend to sneak up mid day. You can have it ready in less than 15 minutes and saves well if you serve the dressing as you eat it.
We serve with a homemade dressing but you can easily grab a store bought vinaigrette or your favorite Asian-inspired sauce to spice this up! I hope you enjoy this as much I do!
Crunchy Ramen Chicken Salad
For The Dressing: whisk the following together and set aside
½ Cup Avocado Oil
¼ Cup Honey
2 TBSP Rice Vinegar
2 TBSP Coconut Aminos (or soy sauce)
Juice of 1 lime
Pinch of salt and fresh cracked pepper
For The Salad
1 Finely Shredded cabbage
½ English cucumber, diced
1 Bell pepper, diced
1 Cup edamame
1 Mango, diced
1 Avocado, cubed
½ Bunch of scallions, sliced
½ Bunch of cilantro, chopped
2 Packets ramen(discard seasoning packets)
1 Cup of cashews
Preheat oven to 400 F and line baking sheet with parchment paper
Crush up the ramen and place with cashews on baking sheet. Roast for 8 minutes, stirring halfway through.
Throw all the salad ingredients together and toss until mixed.
Top with your favorite protein such as chicken, shrimp, or tofu.
If serving now, douse with dressing and top with your favorite protein. We recommend chicken, shrimp, or tofu.
If serving later, wait and dress before serving to preserve the crispness of your ingredients.