Cabbage Chicken Salad

Works well for serving right away or make-ahead meals. Save dry mix ins separately so they do not become soft if using during the week.

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Step 1

1. Cook & chop chicken however you prefer or use rotisserie chicken (remove skin)

Step 2

2. Break up noodles, place on cookie sheet w/nuts and sesame seeds -Toast 300°F for 5-10min, until browned. Set aside to cool. Can be toasted in a pan on the stove as well. Ramen toasts quickly. Lightly toasted and crispy is the goal.

Step 3

3. Shred cabbage, cut scallion, and any other veggies you would like to add. Toss together with chicken

Step 4

4. Make dressing ½ cup oil (I use olive oil) 2 Tablespoons +/- apple cider vinegar (start w/2 tblsp and add more if needed to your preffered zing) Ramen seasoning packet or Tsp chicken bullion 1 Tablespoon sugar Mix dressing well.

Step 5

Pour over cabbage & chicken mixture in a bowl with a lid. Shake to distribute dressing well. Add dry toasted toppings mix and enjoy. Note: I use this as a meal prep option but save the dry toppings to add to my meal portions later to avoid them becoming soggy.