Crunchy Asian Salad
This Asian-inspired salad proves that dinner doesn’t have to be boring or fattening.
  1. Make the dressing first by combine all the dressing ingredients in a salad shaker or jar and shaking until well mixed. Set aside.
  2. Preheat the oven to 250 degrees Fahrenheit.
  3. For the salad, chop the cabbage into thin ribbons and put it in a large salad bowl. Shave the carrots and mix in with the cabbage. Chop the green onion and layer it over the cabbage.
  4. Crunch the dry ramen noodles in the bag with your hands then pour the pieces onto a baking sheet; discard the packet of seasonings. Add the nuts and seeds to the baking sheet also. Toast the ramen noodles, nuts and seeds until light brown (do not burn), then sprinkle them over cabbage mixture. Add the edamame to the salad. Chop the chicken into bite-sized pieces and layer over the salad.
  5. Pour the dressing over the entire salad and toss. Let it sit in the refrigerator for about 15 minutes to get cold before serving. Enjoy!