Asian Chicken Salad


  • 2 large chicken breasts, cooked, diced
  • 1/2 head green cabbage, shredded (you could try napa cabbage if you want)
  • 1 head romaine lettuce, chopped
  • 1 bunch green onions, sliced
  • 1 red bell pepper, diced
  • 1/4 C. chopped cilantro
  • 1 can sliced water chestnuts
  • 1/2 C. slivered almonds, toasted
  • 1/4 C. sesame seeds, toasted
  • 1 pkg. chicken flavor ramen noodles
  • 4 Tbls. apple cider vinegar
  • 4 Tbls. sugar or honey
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 C. vegetable oil
  • 12 tsp. grated, fresh ginger root
  • 12 tsp. Sriracha (to taste)


  1. In large bowl, combine chicken, cabbage, lettuce, green onions, red bell pepper, cilantro, water chestnuts and keep in refrigerator until ready to serve.
  2. Make the Dressing: In small saucepan, combine the seasoning packet from the ramen noodles, cider vinegar, sugar or honey, salt, pepper and bring to a boil to melt sugar or honey and combine ingredients. Set aside and cool, then add vegetable oil, ginger and Sriracha and shake well to combine.
  3. Crush ramen noodles and sauté them in 1 tablespoon of oil until golden brown. Remove from heat and set aside.
  4. Toast almonds in dry skillet or oven until toasted, remove and set aside.
  5. Toast sesame seeds in dry skillet or oven until toasted (watch them, they burn fast), remove and set aside.
  6. When ready to serve, toss salad with desired amount of salad dressing, add almonds, ramen noodles, sesame seeds and toss again.