Zesty Crunch Asian Chicken Salad
This delightful salad features a harmonious blend of textures and flavors, bringing together the crispness of Napa cabbage, the nutty aroma of toasted almonds and sesame seeds, and the irresistible crunch of dried ramen noodles. Enhanced with the tangy twist of rice vinegar dressing, it offers subtle hints of ginger and spice. This salad promises to enchant your taste buds and satisfy your hunger. Optional crushed red chile peppers add an extra kick, while peanuts can replace almonds for a unique taste.
4
Servings
550
Calories
12
Ingredients
Ingredients
Napa cabbage
1 head (shredded or thinly sliced)
Green onions
4 (thinly sliced)
Sesame seeds
2 tablespoons (toasted)
Cilantro leaves
1/4 cup (fresh)
Toasted almonds
3 tablespoons (sliced)
Instant ramen noodles
2 (3 ounce) packages (crushed, save 1 seasoning mix packet for dressing)
Chicken breast
2 cups (cooked and shredded or cubed)
Sugar
4 tablespoons
Sesame oil
1/2 cup (or 1/4 cup sesame oil and 1/4 cup cooking oil for milder flavor)
Black pepper
1/2 teaspoon (freshly ground)
Rice vinegar
6 tablespoons
Fresh gingerroot
1 teaspoon (minced, optional)
Instructions
1
Start by preparing all your ingredients. Thinly slice the Napa cabbage and green onions. If not done already, toast the sesame seeds and almonds in a dry pan over medium heat until golden brown and aromatic. Mince the gingerroot, if using.
2
In a large bowl, combine the shredded Napa cabbage, sliced green onions, toasted sesame seeds, cilantro leaves, sliced almonds, crushed ramen noodles, and cooked chicken. Toss gently to mix all ingredients thoroughly.
3
For the dressing, in a separate bowl or jar, combine the sugar, sesame oil or a mix of sesame and cooking oil, black pepper, rice vinegar, and one packet of ramen noodle seasoning. Add the optional minced gingerroot for additional flavor.
4
Whisk or shake the dressing ingredients until well-blended and the sugar is dissolved completely.
5
Pour the dressing over the salad mixture in the large bowl.
6
Toss the salad to ensure all ingredients are coated evenly with the dressing.
7
Cover and refrigerate the salad for several hours or overnight to allow the flavors to meld together.
8
Before serving, give the salad another gentle toss to redistribute the dressing. Serve chilled.
Nutrition Information
35g
Fat
40g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Crunch Asian Chicken Salad?
It is a delightful salad featuring a blend of Napa cabbage, toasted almonds, sesame seeds, and crunchy dried ramen noodles, tossed in a tangy rice vinegar dressing.
How many servings does this recipe make?
This recipe makes 4 servings.
What are the main ingredients in the salad?
The main ingredients include Napa cabbage, green onions, toasted sesame seeds, cilantro, toasted almonds, instant ramen noodles, and cooked chicken breast.
What is in the dressing?
The dressing consists of sugar, sesame oil (or a blend with cooking oil), black pepper, rice vinegar, one packet of ramen noodle seasoning, and optional minced gingerroot.
How many calories are in each serving?
Each serving contains approximately 550 calories.
Do I need to cook the ramen noodles?
No, the ramen noodles are crushed and used dry to provide an irresistible crunch to the salad.
Can I substitute the almonds?
Yes, you can replace the toasted almonds with peanuts for a unique taste.
How should I prepare the chicken?
The chicken breast should be cooked and then either shredded or cubed.
Is this salad served hot or cold?
This salad is served chilled.
How long should the salad refrigerate before serving?
It should be refrigerated for several hours or overnight to allow the flavors to meld together.
What type of cabbage is used?
The recipe calls for one head of Napa cabbage, shredded or thinly sliced.
Can I make the dressing milder?
Yes, you can use a mix of 1/4 cup sesame oil and 1/4 cup cooking oil instead of a full 1/2 cup of sesame oil for a milder flavor.
Is ginger required for this recipe?
Fresh minced gingerroot is optional, but it adds a subtle hint of spice and extra flavor to the dressing.
How do I toast the sesame seeds and almonds?
Toast them in a dry pan over medium heat until they become golden brown and aromatic.
What is the fat content per serving?
Each serving contains 35g of fat.
How much protein is in each serving?
Each serving provides 35g of protein.
What is the carbohydrate count per serving?
There are 40g of carbohydrates per serving.
Can I add a spicy kick to the salad?
Yes, you can add crushed red chile peppers for an extra kick of heat.
How many green onions are needed?
The recipe calls for 4 thinly sliced green onions.
How much sesame oil is required?
The recipe uses 1/2 cup of sesame oil.
How many ramen seasoning packets are used?
One seasoning mix packet from the ramen noodles is saved and added to the dressing.
What kind of vinegar is best for the dressing?
Rice vinegar is used to give the dressing its tangy twist.
Should I toss the salad again after refrigerating?
Yes, give the salad a gentle toss before serving to redistribute the dressing.
Is there cilantro in this salad?
Yes, the recipe includes 1/4 cup of fresh cilantro leaves.
How much sugar is in the dressing?
The dressing uses 4 tablespoons of sugar.
What size are the ramen noodle packages?
The recipe uses two 3-ounce packages of instant ramen noodles.
Is black pepper included in the dressing?
Yes, 1/2 teaspoon of freshly ground black pepper is added to the dressing.
Can I use cooking oil instead of sesame oil?
You can use a 50/50 mix of cooking oil and sesame oil if you prefer a less intense sesame flavor.
How many total ingredients are in this recipe?
There are 12 main ingredients used in this recipe.
Is this a good make-ahead meal?
Yes, since it needs hours to refrigerate and meld flavors, it is perfect for preparing in advance.