BECKSTREET: 2014

Friday, October 24, 2014

The BEST Ramen Asian Salad

I love a good ramen salad! This one turns into a full meal packed with protein from the chicken and edamame and just the right amount of sweetness thrown in with some mandarin oranges . Plus, I usually have everything in stock in my pantry so I don't have to take a trip to the grocery store if I get a craving for it!

You'll want to make the dressing first so it can chill in the fridge while you chop up your other ingredients.

1/3 c. vegetable oil

1/3 c. sugar

1/3 c. rice wine vinegar

2T. soy sauce

¼ t. sesame oil

Pepper

1 ramen seasoning packet (this is purely optional, but I think it adds great flavor and a bit of salt - my one weakness)

Just mix up in a bowl or measuring cup and stick in the fridge. The layers will settle, but just a quick whisk before adding it to the salad will fix that.

1 (16oz.) bag multi colored coleslaw mix (no chopping needed!)

1 can mandarin oranges, drained well

1 c. shelled, cooked and cooled edamame

½ c. sliced green onions

1 can chicken breast (or 2 chopped up chicken breasts)

Next, take your ramen and almonds and spread them on a baling sheet. this step is vital!

½ c. sliced almonds

2 (3oz.) pkg. Ramen, crumbled (best done in Ziploc with a rolling pin)

Broil them until golden brown making them nice and crispy.

After your ramen and almonds cool, combine everything and toss well so everything gets coated.

Viola! You have an edible masterpiece! Try not to eat it all on one sitting :)

Here is my method of eating this salad for lunch all week. Portion out the salad into containers but keep the ramen and almonds separate so they don't get soggy. Come lunchtime, sprinkle on the topping like croutons and enjoy!