From Lick Your Plate

Thoughts

Rarely do I ever eat ramen noodles uncooked, but these ones baked with butter and salt are rather scrumptious as croutons. The whole salad is fantastic, crisp, and sweet. The half recipe I made only lasted 2 days.

Asian Chicken Salad with Crunchy Ramen Croutons

5 Chicken Breasts
3 tbsp Soy Sauce
3 tbsp Hoisin Sauce
2 tbsp Vegetable Oil
2 tsp Honey
1/2 tsp Fresh Ginger
1/2 tsp Hot Sauce

1/3 cup Vegetable Oil
1 tbsp Soy Sauce
1 tbsp Hoisin Sauce
1 tbsp Rice Vinegar
1 tbsp Honey
1/4 tsp Fresh Ginger

2 packages Ramen Noodles
2 tbsp melted Butter
1/4 tsp Salt

8 cups chopped Romaine Lettuce
4 cups thinly sliced Cabbage
2 cups Snow Peas
2 large Carrots
1/2 cup chopped roasted Almonds

Dice chicken breasts (if stove top, leave whole if bbq) and place in large bag. Whisk soy sauce, hoisin sauce, vegetable oil, honey, ginger, and hot sauce. Pour half into bag and set aside remaining. Marinade for at least 30 minutes.

Combine vegetable oil, soy sauce, hoisin sauce, rice vinegar, honey, and ginger and mix well (it's the salad dressing).

Preheat oven to 350F. Line a baking sheet with parchment paper. Break the ramen noodles into large chunks and toss with melted butter and salt. Bake for 8 minutes, stir and then 8 more minutes. Remove and let cool.

Remove chicken from marinade and either bbq or fry until cooked through. Cut into small pieces and add to remaining (set aside) marinade.

Combine the produce and toss with previously made salad dressing. Sprinkle chicken, almonds, and croutons over top.