Crunchy Asian Chicken Salad

Wednesday, January 14, 2015

A little while ago, Stephen and I found this Asian Chicken Salad and have made it multiple times. It's delicious, lite and easy to make. After making it a few times, I've added my own twist to it making it "crunchy". The added "crunchy" items made this salad so delicious and it was hard to stop eating.

- 1/4 cup low-sodium soy sauce
- 2 tsp minced ginger
- 3 tbsp canola oil
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1/4 cup red wine vinegar (I used apple cider vinegar)

- 1 bag of coleslaw (includes the sliced carrots, cabbage, etc.)
- Chicken breast
- 1 (2oz) package of sliced almonds
- 1 (3oz) package of ramen noodles (crushed)

1. Cook the chicken (this is how I cook mine). While the chicken is cooking, make the dressing by combining the soy sauce, ginger, canola oil, hoisin sauce, sesame oil and vinegar. After the chicken had cooked, I added the pieces to the dressing mixture for about 10 minutes to allow it to soak.

2. Crush up the ramen noodles and combine with the almonds on a baking sheet. Toast the almonds in the oven for about 15 minutes at 250 degrees.

3. Once the almonds and ramen noodles have been toasted, add to the coleslaw and pour the dressing on top. Mix well and serve cold.

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