Chicken Salad with Ramen Noodles
Use up a large head of cabbage from the farmers' market or grocery store with this recipe. The bell pepper and green onions bring a variety of flavors while the chicken and peanuts add protein.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup
204
Calories
14g
Protein
17g
Carbs
10g
Fat
4g
Fiber
5g
Sugar
169mg
Sodium
Saturated Fat 2 g · Cholesterol 30 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
Ramen noodles
1 package (3 ounces) · any flavor
red or green bell pepper
1 cup
scallions, minced
1/4 cup
dry roasted peanuts, unsalted
1/2 cup
cooked chicken breast, chilled and cut into cubes
2
cabbage, shredded
8 cups · or cabbage salad mix
sugar
2 teaspoons
olive oil
2 tablespoons · or cooking oil of choice
vinegar, rice or white wine
1/2 cup
Ramen noodle flavor packet
1 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Break up noodles. Set aside.
- 3
In a large bowl, add peppers, scallions, unsalted peanuts, and other vegetables if you like. Add cooked chicken and cabbage.
- 4
In a small bowl make dressing with sugar, vinegar, olive oil, and flavor packet. Stir well.
- 5
Pour the dressing over the salad and combine. Sprinkle noodles on top.
- 6
Serve cold.
Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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