ramen chicken salad

This ramen chicken salad is both visually and texturally delicious! It’s a spin on a classic but with a bit of a fall twist with apple and maple syrup. You’re going to love it!

INGREDIENTS

For the chicken:

• 1 lb chicken breast (about two boneless and skinless breasts)
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the pumpkin seeds:

• 3/4 cup pumpkin seeds
• 2 tsp toasted sesame oil
• 1 tbsp maple syrup
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For the salad:

• 2 cloves garlic, minced
• 1/2 cup neutral oil
• 1/3 cup rice wine vinegar
• 1 pkg ramen noodles (with the flavoring packet)
• 2 tsp white granulated sugar
• 1/2 tsp kosher salt
• 2 lb cabbage, shredded
• 4 green onions, chopped
• 1 large apple, chopped

INSTRUCTIONS

For the chicken:

• Preheat the oven to 375℉.

• Pat the chicken breasts dry and drizzle them with the oil. Sprinkle with kosher salt and black pepper. Roast in the preheat oven until the chicken is browned and register 165℉, 16-20 minutes. Once roasted, remove the chicken from the oven and set aside to cool.

• Once cooled, shred the chicken into bite-sized pieces.

For the pumpkin seeds:

• In a small skillet, combine the pumpkin seeds, toasted sesame oil, maple syrup, kosher salt, and black pepper. Set the skillet over medium heat and stir. Continue stirring, toasting the pumpkin seeds until they are glazed, 5-8 minutes.

• Once toasted, remove them from the heat and pour them onto parchment paper to cool.

For the salad:

• In a medium bowl, combine the minced garlic, neutral oil, rice wine vinegar, ramen noodle flavor packet, sugar, and kosher salt. Depending on the ramen brand, the level of salt may need to be adjusted. Whisk the dressing together until it is combined.

• To the bowl with the dressing, add the shredded cabbage, shredded chicken, green onion, apple, broken-up ramen noodles, and pumpkin seeds. Mix well and serve immediately.