Ramen-Veggie Chicken Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/4 cup sugar
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon reduced-sodium soy sauce
1 package (3 ounces) ramen noodles
1 tablespoon butter
1/3 cup sliced almonds
1 tablespoon sesame seeds
1 boneless skinless chicken breast half (6 ounces)
4 cups shredded Chinese or napa cabbage
1/2 large sweet red pepper, thinly sliced
3 green onions, thinly sliced
1 medium carrot, julienned
Instructions
In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir for 1 minute or until sugar is dissolved; set aside to cool.
Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir for 1-2 minutes or until lightly toasted.
Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170 °.
Meanwhile, arrange the cabbage, red pepper, onions and carrot on two serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment