Ramen Chicken Salad | A great side dish or main meal using the iconic (and cheap!) crunchy noodle!

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu is lower in calories and suitable for vegetarians.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic index sweetener, sugar is more economical.

Roast boneless skinless chicken breasts in the oven after seasoning with kosher salt and black pepper.

Toast pumpkin seeds with toasted sesame seed oil, maple syrup, salt, and black pepper over medium-low heat until glazed.

Prepare the dressing by mincing garlic and mixing it with neutral oil, rice wine vinegar, seasoning packet from ramen noodles, sugar, salt, and black pepper.

Shred the roasted chicken into bite-sized pieces after allowing it to rest for 10 minutes.

Combine the shredded chicken, red cabbage, carrots, green onions, and toasted pumpkin seeds in a large bowl.

Add the dressing to the salad mixture and toss to combine thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens