asian inspired chopped chicken salad
This salad is a result of the week in between Christmas and New Years where all I’ve had is leftovers and cookies. My body was screaming for veggies and this made enough to cover lunches for a few days while I’m still taking it easy!
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asian inspired chopped chicken salad
Ingredients
Scale
salad:
- 1 cup romaine, chopped
- 1 cup purple cabbage, chopped
- 1 cup green cabbage, chopped
- 1 red bell pepper, chopped
- 1 bunch of green onions, chopped
- 2–3 carrots, peeled and chopped
- 2 cups edamame (i like frozen)
- 2 cups cooked chicken breast (rotisserie is easiest)
- 2 bricks of ramen noodles
- 1/2 cup almonds
- 1/4 cup cilantro, chopped
peanut dressing:
- 4 tbsp peanut butter
- 2 tbsp coconut aminos
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 4 tablespoons warm water
- 2 cloves minced garlic
- 1 tsp sambal
- 1/2 teaspoon sesame oil
Instructions
- pre-heat oven to 400F and line baking sheet with parchment paper.
- chop all ingredients except for the almonds and ramen noodles and mix together in a large bowl.
- thinly slice almonds and crush dry ramen noodle bricks. add to baking sheet with a spray of avocado oil and bake for ~5 minutes or until crispy.
- mix together the dressing.
- add everything together, mix, and enjoy!
Notes
*I use the Lotus Foods Brown Rice Ramen bricks.
*Feel free to omit the chicken – its easy to add if you want to have it as a full meal with more protein.