Ramen-Veggie Chicken Salad Recipe

Ramen-Veggie Chicken Salad Recipe photo by Taste of Home

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Like a salad with plenty of crunch? Then, this refreshing recipe from Linda Gearhart of Greensboro, North Carolina is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping.

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Ramen-Veggie Chicken Salad Recipe

Prep: 30 min. Bake: 10 min.

Yield: 2 Servings

30 10 40

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

Directions

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. Yield: 2 servings.

Nutritional Facts 1 serving equals 857 calories, 53 g fat (11 g saturated fat), 62 mg cholesterol, 584 mg sodium, 67 g carbohydrate, 7 g fiber, 29 g protein.

Originally published as Ramen-Veggie Chicken Salad in Cooking for 2 Summer 2008, p31