Crispy Ramen Thai Chicken Salad

• total tid: 17 minutes

Ingredienser

Crispy Ramen:

1 packet boiled ramen

1 teaspoon sesame oil (enough to coat)

Drizzle of soy sauce, honey and chili crisp oil

1/4 teaspoon each: garlic, ginger, salt

Peanut Dressing:

3 tablespoons peanut butter

1 tablespoon mayo

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 lime juiced

1 tablespoon honey

1 teaspoon sesame oil

1 large, garlic clove, grated

1/2 teaspoon ginger

Salt to taste

Water to thin

Chicken Salad:

2 cups shredded chicken (can use rotisserie)

1- 1/2 cups shredded green/red cabbage (or both)

1/2 cup shredded carrots

1/4 cup diced cucumber

2 tablespoons cilantro plus more to top

2 tablespoons green onion

2 tablespoon tablespoons chopped pickled red onions (optional)

Chopped peanuts or cashews

Siracha or crushed red pepper flakes to top

Instruktioner

Preheat oven to 400° and combine Raman ingredients on a sheet pan. Bake for 15 to 20 minutes or until crispy, tossing halfway through then allow to cool and chop into pieces

Combine dressing ingredients to a small bowl and whisk until smooth

Add chicken and veggies to a large bowl and top with chopped crispy Ramen and creamy dressing, toss to combine.

Top with siracha and more cilantro and enjoy!

Note: the crispy ramen will soften in the fridge, but still acts as a delicious well seasoned noodle throughout the salad.