Ramen Chicken Chopped
Chopped Chicken Salad Ramen Recipe
Prep10min
Cook20min
Total30min
310cal
Ingredients
2 Servings
Serving Size:260g
- 1/2 boneless chicken thighs, fat removed and trimmed
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- pinch of sea salt & cracked pepper
- 2 cups romaine lettuce, shredded
- 1 cup red cabbage, finely shredded and diced
- 1 cup matchstick carrots
- 2oz ramen noodles
Steps
Step 1
Bring a pot of water to a boil and add noodles. Once cooked to your satisfaction, drain and set aside. Should take no more than 4 minutes.
Once the noodles have cooled, do a rough chop to break them into smaller pieces.
Step 2
Lightly spray the chicken thighs and season.
Step 3
Set a carbon steel pan on medium-high heat. Once hot, spray with oil and then add the chicken. Sear on each side for 8 – 10 minutes, or until the chicken is cooked through.
Note: remember that chicken thighs are a fattier piece of meat, not as lean as chicken breasts, so the cook time will be slightly longer.
Step 4
Prep the veggies and add to a large mixing bowl and toss. Then add the noodles and toss.
Step 5
Add your choice of dressing, or use the Dijon anchovy dressing below, and fold and toss the salad together.
Step 6
Enjoy the salad with the chicken thighs (or your choice of protein).
Nutrition:
Calories-310cal
Protein-28g
Fats-6g
Carbs-36g
Sodium-150mg
Fiber-6g
Sugar-5g
Dijon Anchovy Dressing
Prep5min
Total5min
150cal
Ingredients
2 Servings
Serving Size:45g
-
2 tablespoons Dijon mustard
- brown mustard or yellow mustard
-
juice from 1/2 lemon
- add more to taste
- 2 anchovies, drained and chopped
- sea salt & pepper to taste
- 2 tablespoons olive oil
Steps
Step 1
Whisk together the ingredients for the dressing until emulsified. Season to taste with sea salt & pepper.
Nutrition:
Calories-150cal
Calories-150cal
Protein-2g
Fats-15g
Carbs-2g
Sodium-500mg
Fiber-1g
Sugar-1g
Author:
Kevin Curry
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