Ingredients
For the Chicken:
- 2 boneless, skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce if you don't have, use teriyaki sauce
- 1 tsp sesame oil
- 1/2 tsp pepper
For the Salad:
- 6 cups shredded Napa cabbage roughly 1 head of Napa cabbage
- 1/2 cup grated carrots roughly 1 large carrot
- 1/2 cup shelled edamame
- 3 green onions, thinly sliced (greens and whites)
- 4 oz. ramen noodles, broken into pieces
- 1/2-1 cup slivered almonds
- 2 tsp sesame seeds, toasted
- handful of chopped cilantro, optional
For the Dressing:
- 3 tbsp avocado oil
- 1 1/2 tbsp honey
- 2 tbsp rice vinegar
- 1 1/2 tsp freshly grated ginger 3/4 tsp powdered ginger if you don't have fresh
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- pinch of salt and pepper
Instructions
Chicken
- Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake chicken, with any remaining marinade juices, in a shallow baking dish for 15-20 minutes, or until chicken runs clear.
- Remove from oven and let rest for 5 minutes before slicing into strips.
- With oven still on, place almonds and crushed up ramen onto baking sheet, and brown for 5 minutes. Then add the sesame seeds and bake all together 2 minutes more, or until golden brown.
Salad
- Combine cabbage, carrot, edamame and green onions in a large salad bowl.
- Add almonds, noodles and sesame seeds to salad.
- Combine all dressing ingredients.
- Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
Note:
- Salad keeps in the fridge for 2-3 days. Will keep longer is you reserve dressing until before serving.
Tried this recipe?Let us know how it was!