Ramen-Veggie Chicken Salad Recipe

Name: Ramen-Veggie Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool.
2
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 until lightly toasted, 1-2 minutes.
3
Grill chicken, covered, over medium heat until a thermometer reads 170u00b0, 4-6 minutes on each side.
4
Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup sugar, 1/4 cup canola oil, 2 tablespoons cider vinegar, 1 tablespoon reduced-sodium soy sauce, and more.

Yes, Ramen-Veggie Chicken Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ramen-Veggie Chicken Salad

How did you like this recipe?

Frequently Asked Questions