Healthy Ramen Noodle Salad with Chicken

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

$0.00

Bring this healthy ramen noodle chicken salad to your next office potluck and let it steal the show without a single packet of ramen.

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Description

Pasta comes out crispy, crunchy and even a bit chewy, but still with all the goodness of fiber and complex carbohydrates found in whole wheat spaghetti and not a ramen noodle package.

Healthy Ramen Noodle Salad with Chicken
Recipe TypeEntree
Author: Olena of ifoodreal.com
Serves: 8-10
Ingredients
  • ASIAN VINAIGRETTE
  • 1/3 cup toasted sesame oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 bunch green onions, chopped
  • SALAD
  • 8 oz. whole-wheat spaghetti, broken in thirds
  • 1 cup sesame seeds, toasted
  • 4 medium avocados, diced
  • 1 large carrot, coarsely grated
  • 1 lb. green cabbage, cut into strips
  • A bit under 1 lb. chicken breasts, boneless & skinless (cut into thin cutlets)
Instructions
  1. Cook pasta as per package instructions undercooking by a few minutes (al dente). While pasta is cooking, in a medium bowl, whisk Asian Vinaigrette ingredients and set aside.
  2. Preheat large cast-iron or ceramic non-stick skillet on medium heat and swirl a few tablespoons of Asian Vinaigrette to coat. Add cooked and drained spaghetti; cook for about 20 minutes or until majority is brown and crispy (70-80% is good enough), stirring occasionally. While doing so, get other ingredients ready: chop cabbage, dice avocado and grate carrots.
  3. Transfer crispy noodles to a large salad bowl. Toast sesame seeds if necessary and add to the bowl.
  4. Return skillet to a medium heat and swirl another tbsp of Asian Vinaigrette to coat. Add chicken and cook for 7 minutes per side or until browned. Transfer to a cutting board and slice. Add to the salad bowl.
  5. Add cabbage to a skillet and quickly pan fry for a few minutes, stirring constantly, so it gets coated in chicken juices and softens a bit. Transfer to a bowl. Pour remaining dressing on top and stir to mix.
STORAGE INSTRUCTIONS: Refrigerate salad and dressing separately for up to 2 days. This crispy ramen noodle salad is the most crispy within the first 2 hours of dressing. I suggest to dress it up right before serving. I tried salad 4 hours after it was mixed and it was delicious, noodles less crispy but still chewy. Yum!

1 review for Healthy Ramen Noodle Salad with Chicken

  1. Rated 5 out of 5

    Aapkachef

    Nice Recipe. Thanks for sharing.

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