Cooked - Rainbow Chicken Chop

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rainbow Chicken Chop

4.0

1 small head of green cabbage, finely chopped

2 big handfuls of shredded kale, finely chopped

2 bell peppers (ideally 1 orange and 1 red), finely chopped

2 cooked chicken breasts (from a store-bought rotisserie chicken), finely chopped

1 small crown of broccoli, finely chopped (optional)

1 English cucumber, finely chopped

1 cup fresh cilantro, finely chopped

1 cup fresh mint, finely chopped

1 cup shredded carrots

Big pinch(es) of kosher salt

1 cup cashews, crunched up

1 package ramen noodles, crunched up (seasoning packet discarded)

½ cup sesame oil

½ cup rice wine vinegar

¼ cup honey

1 heaping tablespoon chili crisp

2-inch piece fresh ginger, grated or minced

2 garlic cloves, minced

2 teaspoons kosher salt

Optional: 1 small red onion, minced

Finely chop the cabbage, bell peppers, chicken, broccoli, cucumber, cilantro, and mint. If using whole carrots, grate or finely chop them.
Add all chopped ingredients to a large mixing bowl and season with a big pinch of kosher salt.
In a jar, combine sesame oil, rice wine vinegar, honey, chili crisp, ginger, garlic, and kosher salt. Seal and shake until well combined.
Pour ¾ of the dressing over the salad and toss to coat. Taste and adjust seasoning with additional salt if needed.
Right before serving, add the crunched up cashews and ramen noodles to the salad.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 75 weeks ago

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