Crunchy Ramen Chicken Salad

This salad is packed with lean protein from chicken and healthy fats from peanuts, while raw cabbage provides a satisfying, low-calorie crunch.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 package (3 ounces) Ramen noodles, crushed · 287 kcal in the whole recipe
• 1 cup red or green bell pepper, diced · 28 kcal in the whole recipe
• 1/4 cup scallions, minced · 8 kcal in the whole recipe
• 1/2 cup dry roasted unsalted peanuts · 407 kcal in the whole recipe
• 2 cooked chicken breasts, chilled and cubed · 470 kcal in the whole recipe
• 8 cups cabbage, shredded · 133 kcal in the whole recipe
• 2 teaspoons sugar · 30 kcal in the whole recipe
• 2 tablespoons olive oil · 246 kcal in the whole recipe
• 1/2 cup rice or white wine vinegar · 24 kcal in the whole recipe
• 1 teaspoon Ramen noodle seasoning packet

Method

1. Break the dry ramen noodles into small pieces and set them aside.

   

2. In a large salad bowl, combine the shredded cabbage, diced bell pepper, minced scallions, unsalted peanuts, and cubed cooked chicken.

   

3. In a small bowl, whisk together the sugar, olive oil, vinegar, and 1 teaspoon of the ramen seasoning packet until well blended.

   

4. Pour the dressing over the salad and toss thoroughly to coat all ingredients.

   

5. Top with the crunchy ramen noodle pieces just before serving to keep them crispy. Serve chilled.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.