This ridiculously easy & amazing sesame coleslaw salad will have you going back for seconds, thirds and fourths. It's loaded with veggies, protein and flavor!
1largechicken breastseasoned with salt and pepper
1(3 oz) packageramen noodlescrumbled, (no seasoning packet)
1(10 oz) bagbroccoli slaw
For the Vinaigrette
1/2cupvegetable oilOR canola oil
1/2tspkosher sea salt
1/2tspground black pepper
OPTIONAL: Preheat oven to 400 degrees. Spread the crumbled ramen noodles, sliced almonds and sesame seeds on baking sheet. Place in oven and bake for 5-7 minutes or until the mixture is slightly toasted and golden brown. Remove and toss with the sunflower & sesame seeds; set aside.
Place a medium skillet over medium heat. Add a drizzle of olive oil, then sear & cook chicken until it reaches an internal temperature of 160 degrees. Transfer to a cutting board and allow to rest for 5 minutes before chopping.
In large bowl, combine the broccoli slaw, cabbage, green onion, carrot and cilantro. Add the cooled chicken and top with the ramen mixture.
In a bowl or jar, whisk together the ingredients for the dressing. Pour over salad, toss and serve immediately OR refrigerate for 2-4 hours before serving, which will allow the vegetables to absorb the dressing.
-I highly recommend toasting the almonds and the ramen for a few minutes in a 400 degree oven. It adds a ton of flavor to the salad!