By: patricia moss
I make this a lot and love it but prefer it refrigerated and softened just a bit to give the flavors a chance to marry...I add the purple cabbage before serving so that I don't end up with a pink salad lol
By: Deb
This sounds like a great salad, but certainly not healthy as is with 33 grams of fat, that’s up there with a Big Mac. I am going to try avocado oil in place of highly processed canola oil. The 21 grams of sugar per serving is also way too high for a lot of people watching their sugar intake. Hopefully a sugar substitute like Stevia or Monkfruit will work. Most of the other ingredients are good for you, but I have to think of my health. The bagged greens/slaw mix are a convenient option, but usually have a lot of preservatives for longer shelf life. I’m like you & prefer to chop up the cabbage myself. Thanks for sharing.
By: Kim
This recipe is awesome. Fresh vegetables, crunchy ramen noodles with an Asian style dressing. What’s not to love? It’s so simple to put together. You can toast some ramen noodles and sesame seeds on a cookie sheet (350 degree for 2 min) in advance. You can also prepare the veggies (I use a bag of pre-shredded cabbage/carrots found in the produce section) and dressing at this time. Then, when ready to serve, shred the chicken (I use rotisserie). Toss it all together in a bowl - you will have a delicious main course, that stands alone.
By: Sienna Pascarella
This salad is THE BOMB!!!! It’s everything you could ever ask for in an Asian chicken salad. It has such depth of flavor, and it’s fresh, crunchy, healthy, tasty, and completely satisfying. Thank you for this WONDERFUL salad!! Tonight is the second time this week we’re making it for dinner. LOOOOOOVE!!!!!
By: Valerie
Super easy. Cooked the chicken in the air fryer. Used broccoli cabbage slaw to save time. The dressing was easy to make. Served cold along with some fresh asparagus.
By: Lisa Gayle Bennett
I made this today. I like sesame flavor so I would decrease the canola oil by about 1/3rd and substitute sesame oil. I also really like the tang of apple cider vinegar and increased the proportion of that.
I don't measure many things so I don't have the actual amount I ended up with. I think I also increased the soy sauce. I like spicy/aromatic/tangy.
By: Dee
I did as suggested and used about 1/8th cup sesame oil -using that much less of canola oil. I add sesame seeds and we do not premix the noodles and nuts but put them on individually so if there are leftovers they don’t sog. I used 2/2 of a rotisserie chicken, 2 cans mandarin oranges, one green onion diced and Costco’s Mediterranean salad mix (without their mix-in’s). So delish!! Easy peasy dinner!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/asian-ramen-chicken-chopped-salad/comment-page-3/#comment-575684">BillyBobJoeGeorge Thornburybushguy</a>.
It's still questionable but I usually just don't feel great after I eat it. You can read more about it on the web to come to your own conclusion, you may find <a href="https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196" target="_blank" rel="noopener noreferrer nofollow ugc">THIS</a> helpful.
By: BillyBobJoeGeorge Thornburybushguy
What's wrong with MSG author? Are you one of those who believe it is bad for you? Also good recipe, just like grandma used to make
By: Gardener&Cook
More fresh tasting than the prepackaged Asian cabbage salad kit. Thank you.