ramen chicken salad
Ingredients:
  • (3 oz. package) low-fat ramen noodle soup mix
  • (1/4 cup) slivered almonds
  • (1 Tbsp.) sesame seeds
  • (1 1/2 tsp.) canola oil
  • (1 lb.) boneless, skinless chicken breasts, trimmed
  • (3 slices) fresh ginger, 1/4 in. thick
  • (1/2 tsp.) salt
  • (3 Tbsp.) orange juice
  • (3 Tbsp.) cider vinegar
  • (5 tsp.) reduced-sodium soy sauce
  • (5 tsp.) sugar
  • (3/4 tsp.) toasted sesame oil
  • (2 cups) shredded green cabbage
  • (1 medium) carrot, shredded
  • (3) scallions, chopped
Servings

4

Salad

Ramen Chicken Salad

Toasted ramen noodles add crunch to this Asian shredded chicken salad with cabbage.

Preparation Time

About 10 minutes

Cook Time

About 30 minutes

    Instructions

  1. 1Preheat oven to 350°F. On a large baking sheet, crumble the ramen noodles (without seasoning). Toss in almonds, sesame seeds and canola oil. Bake 10 minutes, stir and bake another 5 minutes. Set aside to cool.
  2. 2Cover chicken with water in a medium skillet. Place over high heat. Add ginger and salt. When boiling, cover, reduce heat and summer on low 10-15 minutes. Set aside to cool.
  3. 3In a small bowl, whisk together orange juice, vinegar, soy sauce, sugar and sesame oil until sugar dissolves. When cool, shred the chicken using 2 forks.
  4. 4In a large bowl, toss chicken, cabbage, carrot and scallions with toasted noodles and dressing. Serve and
    enjoy!

Nutritional Information

Serving Size: 1/4 of salad



Amount Per Serving:

  • Calories 399
  • Total Fat 12 g
  • Total Carbohydrate 30 g
  • Protein 41 g
  • Cholesterol 96 mg
  • Sodium 558 mg
  • Fiber 4 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: Asian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.