Chicken Top Ramen Salad

I’ve been on a cabbage kick, preparing it in different ways - cooked and raw. Here’s a little spin on the traditional top ramen salad where I’ve fancied it up a bit by adding some additional veggies and colors. This is even good the next day, so I like to bring it to work for lunch. The dressing marinates into the cabbage similar to a coleslaw.

 

Chicken:
2 chicken breasts
Italian dressing

Salad:

1 head napa cabbage, shredded
1 bunch green onions, chopped
1 large carrot, peeled into ribbons
1 red bell pepper, thinly sliced
1 cup slivered almonds
1 package of chicken flavored ramen noodles, crumbled

Dressing:

3/4 cup extra virgin olive oil (EVOO)
4 Tbsp apple cider vinegar
1 Tbsp sugar
2 tsp salt
1 tsp pepper
1 package of chicken ramen seasoning

Marinate chicken in Italian dressing, overnight preferred or for at least 30 minutes. Grill chicken over medium high heat, for about 4-6 minutes per side depending on thickness. Grill until cooked all the way through and no longer pink in the middle. Let rest before slicing.

In a large bowl, combine all ingredients for salad; set aside.

In a small bowl, add ingredients for dressing and whisk together. Drizzle over salad and toss.

Serve salad with sliced chicken on top.