A summertime fan-favorite. Shown here with grilled chicken but this salad works great served with grilled shrimp, ahi tuna or steak as well. Note: Because of the edamame, this salad would be considered a Step 2 dish. To make this salad a Step 1 dish, simply leave out the edamame–still delicious and gorgeous either way!

INGREDNIENTS (serves 10): 

PREPARATIONS: 

1. Create salad base: Cut napa cabbage in half, lengthwise and shred finely. Place in large bowl. Shred purple cabbage and add to bowl. Drain water chestnuts and add half to bowl. Toss. 
2. Add remaining water chestnuts, sliced scallions, red bell pepper, cilantro, carrots and shelled edamame atop cabbage and chestnuts (shown here in a sundial pattern). 
3. Prepare crunchy topping: Take package of ramen noodles and before opening, place on a hard surface and using the heel of your hand to break noodles into small pieces. Once the pieces are broken-up, coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the broken up ramen to the skillet along with the seasoning packet that comes with it. Stir in 1/4 cup slivered almonds. Add seasoning packet. Stir for approximately 3 minutes until noodles and almonds are slightly toasted. Don’t walk away while this is cooking, burns quickly. Add sesame seeds and toast for 1 minute. Remove crunchy topping from heat and set aside to cool. 
4. Slice grilled chicken and add to bowl.
5. Spoon cooled crunchy topping atop salad. 
6. Prepare dressing by adding all dressing ingredients to a small bowl and whisking to combine.
7. Pour prepared dressing over salad. Serve as is, or toss until all ingredients are well coated.