Ingredients

The following ingredients have 1 Servings
  • 2 boneless, skinless chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • 6 cups shredded napa cabbage (roughly 1 medium head of napa cabbage)
  • 1/2 cup grated carrots (roughly 1 large carrot)
  • 1/2 cup shelled edamame
  • 3 green onion (whites and light green), thinly sliced
  • 4 oz ramen noodles, broken into pieces
  • 1/4 cup chopped almonds
  • 2 tbsp sesame seeds
  • optional: handful of fresh cilantro, chopped
  • 3 tbsp olive oil
  • 1 1/2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 1/2 tsp freshly grated ginger
  • 1 1/2 tbsp soy sauce
  • 1 tsp sesame oil
  • pinch of salt and pepper

Instruction

  • Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
  • Remove from oven and let sit for 5 minutes before cutting into strips.
  • Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
  • Combine cabbage, carrot, edamame and green onions in a large salad bowl.
  • Add almonds, noodles and sesame seeds to salad.
  • Combine all dressing ingredients.
  • Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
  • Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
  • Enjoy room temperature or cold.