Leslie’s Crunchy Asian Ramen Noodle Salad with Grilled Lepp’s Chicken

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Our talented Kitchen Manager Leslie is raising her three girls to know what a good meal is all about;
how to make it taste good and knowing what to put in it to ensure healthy choices are being made!
Eating right and knowing how to cook your own healthy meal was a big part of Leslie’s upbringing
and there is no doubt she is on the right track with her three adorable and
very fun girls.  
Salads are always a huge hit at Leslie’s house, especially because
two of her girls declared themselves as herbivores early on.
For this reason, finding salads with protein is a must. Trust me, they have a lot of
energy and need the protein!
“I find it fun teaching my girls how to cook and the enjoyment that they get from
creating their own meals,” says Leslie.
“My girls are growing up in a house that is focused around food culture.
My husbands side of the family is Portuguese and my in-laws
live to eat rather than eat to live!”  

A healthy attitude, a healthy meal, and passing down knowledge to the next generation.All of the above are so much better when shared.
Enjoy this fresh, crunchy salad with your family outside tonight – the perfect meal for an
early summer’s evening (or lunch!)

1 cup shredded carrots

1 cup shredded green cabbage (you can use savoy cabbage for a bit of a fun look)

1 cup shredded purple cabbage

2 3oz packages of ramen noodles (crumbled)

1 cup shelled and cooked Edamame beans

1 avocado, peeled and pitted and diced

1 fresh mango, peeled, pitted and julienned or diced

½ cup thinly sliced green onions

½ sliced almonds



Asian honey Vinaigrette

2/3 cups vegetable oil

1/3 cup honey

1/3 rice wine vinegar

2 tsp soy sauce

¼ sesame oil

salt and pepper to taste


Spread the crumbled ramen noodle and almonds on a baking sheet, and stir to combine. Bake for about 5 minutes at 425 degrees to toast the mixture a bit. Remove when the mixture is golden brown and give it a good toss. Put back in oven for an additional 3 minutes watching carefully so it does not burn.

Add ingredients including the vinaigrette together in a large bowl, and toss until combined.

I doubled the dressing recipe, made it the night before and marinated my chicken breast over night. Then grill on the BBQ until the internal temperature is over 160 degrees.

Serve immediately or cover and refrigerate for up to 3 days.