Chinese Chicken Ramen Salad

 I'm always looking for the best recipe for Chinese Chicken Ramen Salad.  

https://zonacooks.com/chinese-chicken-ramen-salad/

Ingredients

For the Salad:

• 1/2 pound cooked cubed boneless skinless chicken (or shredded)
• 3 ounce package ramen noodles (uncooked and discard seasoning packet)
• 1/3 cup sliced almonds
• 8 ounces coleslaw mix with red cabbage
• 2 green onions
• 1 Tablespoon sesame seeds

For the Dressing:

• 1/4 cup canola oil
• 1/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 teaspoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt

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Instructions

1. Slice the green onions.
2. Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
3. Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Preheat the oven to 400 degrees F.
5. Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
6. Bake in the preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes total.
7. Set aside to cool.
8. In a mixing bowl, whisk together all of the dressing ingredients until well blended.
9. To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
10. Drizzle dressing over tops and toss to evenly coat.
11. Serve immediately for the best results.

Notes

• Add a sprinkle of cayenne for some spicy heat.