Ramen Chicken Chopped
Chopped Chicken Salad Ramen Recipe
- 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
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.
Lightly spray the chicken thighs and season.
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.
Prep the veggies and add to a large mixing bowl and toss. Then add the noodles and toss.
Add your choice of dressing, or use the Dijon anchovy dressing below, and fold and toss the salad together.
Enjoy the salad with the chicken thighs (or your choice of protein).
Dijon Anchovy Dressing
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
Whisk together the ingredients for the dressing until emulsified. Season to taste with sea salt & pepper.