The other day my friend had some ladies over for lunch. She served the best Cabbage Chicken Salad I have ever had! I usually like this type of salad, but I wouldn’t say I ‘love’ cabbage salads. However, after eating hers, I could not stop raving about it. All of us were begging for her recipe and I couldn’t figure out what made her salad so much better than my previous recipes I have used. It wasn’t until she emailed me the recipe that I realized the secret ingredient was butter. Well, duh!?! Butter makes everything better. The trick to making this salad over the top great, is the sauting of the Ramen Noodles and almonds in the butter. It softens them up so they are not dry and crunchy and adds a lot of flavor to this dish. In fact, because there is butter on the noodles, I even cut back the vegetable oil in the dressing by a couple tablespoons and you didn’t even miss it. If you are wanting a healthy, quick and light main dish recipe, this salad is fantastic! Extra bonus, all of these ingredients (minus the almonds and sesame seeds) are on sale this week. I figure I made this dinner for under $7/$8 for our family of 7. Enjoy 🙂


Broccoli Asian Chicken Cabbage Salad
  1. 1 bag coleslaw mix (or use one head of cabbage)
  2. 1 bunch broccoli, chopped
  3. 5 green onions, sliced
  4. 1 cup slivered almonds
  5. 2 packages Raman Noodles, crushed
  6. 1/2 cup sesame seeds
  7. 1/4 cup butter
  8. 4 grilled chicken breasts, seasoned with salt and pepper
  1. 2 packages Oriental Ramen Noodle dry seasoning mix
  2. 1/2 cup sugar
  3. 1/4 cup cider vinegar
  4. 2 Tbls. soy sauce
  5. 1/3 cup vegetable oil
  6. 1 Tbls. sesame oil
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  1. In a large bowl, pour the coleslaw mix or green cabbage. Rinse and chop the broccoli and pour into the bowl with the cabbage. In a sauce pan, bring the pan to medium heat and add the butter, sesame seeds, crushed ramen noodles and almonds. Let the butter melt and the noodles and almonds get nice and golden brown. Once they are nicely browned and the butter is all melted. Turn off the heat and set aside.
  2. Grill the chicken (or bake) until the chicken is cooked through. Season the chicken with salt and pepper. Once the chicken is cooked, let cool slightly and then cut into one inch pieces. Make the dressing by whisking together all of the ingredients. When you are ready to assemble, pour the ramen noodles/butter items over the cabbage. Add the diced chicken and then pour over the dressing. Toss to serve. Serve immediately or this salad can sit in the fridge for a couple hours until ready to serve (if you like the cabbage a little more soft).
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*For vegetarian diets, omit the chicken and add more broccoli and cabbage.