Healthy Ramen Noodle Salad with Chicken

$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.

Tags: , , , ,

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!

Reviews

There are no reviews yet.

Be the first to review “Healthy Ramen Noodle Salad with Chicken”

Your email address will not be published. Required fields are marked *

All of the nonperishable ingredients for this recipe can be delivered to your door. Click the ingredient below to order online: