Ramen Noodle Salad with Orange Sesame Dressing
Ingredients
Orange Sesame Dressing
-
½
cup
rice vinegar
-
¼
cup
toasted sesame oil
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
orange marmalade
-
1
medium
lime (zest and juice)
-
1
inch piece
fresh ginger, peeled and minced
-
1
teaspoon
Sriracha
-
1
teaspoon
granulated sugar
-
to taste
coarse salt
Chicken Salad
-
1
tablespoon
oil
-
2
pounds
boneless skinless chicken breasts
-
to taste
coarse salt
-
to taste
ground black pepper
-
3
ounce package
ramen noodles
-
1 ½
cups
shredded napa cabbage
-
1 ½
cups
shredded purple cabbage
-
1
cup
shredded carrots
-
1
cup
shelled edamame
-
2
green onions, sliced
-
½
bunch
fresh cilantro, roughly chopped
-
¼
cup
cashews, chopped
-
2
tablespoons
toasted sesame seeds
Instructions
- Whisk together the dressing ingredients in a large mixing bowl and set aside.
- Heat oil in a skillet over medium heat, season chicken with salt and pepper, and cook for 4-5 minutes per side until fully cooked.
- Remove chicken from heat, cool, and shred or chop it before adding to the dressing.
- Cook ramen noodles according to package directions, rinse under cold water, and add to the bowl with chicken and dressing.
- Add napa cabbage, purple cabbage, carrots, edamame, green onion, and cilantro to the bowl and toss to combine.
- Taste and adjust seasoning if needed, then refrigerate until ready to serve.
- Serve with chopped cashews and sesame seeds on top.
Nutrition Facts (estimated)
Servings
8
Calories
310
Total fat
13g
Total carbohydrates
18g
Total protein
30g
Sodium
338mg
Cholesterol
79mg
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