Uncooked ramen noodles are sprinkled over this salad for extra crunch.
1/4 cup red wine vinegar
1/4 cup low-sodium soy sauce
3 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon dark sesame oil
2 teaspoons honey
1 (3-ounce) package ramen noodles
6 cups shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 cup shredded carrot (about 2 medium)
1/4 cup slivered almonds, toasted
How to Make It
Combine first 7 ingredients in a small bowl; stir well with a whisk.
Discard seasoning packet from noodles. Break uncooked noodles into small pieces. Place 1 1/2 cups lettuce on each of 4 serving plates; top each with 1/2 cup chicken and 1/4 cup shredded carrot. Divide ramen noodles evenly over each salad; top each with 1 tablespoon almonds. Spoon 2 1/2 tablespoons dressing evenly over each salad just before serving.