Transforming inexpensive ramen into a healthy lunch is as easy as tossing the seasoning packet out the window and adding a bunch of crunchy vegetables, chicken and almonds. The tangy dressing with a secret ingredient (ketchup!) is so good, you may want to double the recipe and keep some in the fridge for future salads. Steaming the broccoli, as opposed to boiling it, retains more nutrients.
This salad is balanced with fiber, protein and a serving of vegetables. The ramen noodles also make it satiating, so this could be a great lunch to keep you full through the afternoon.
Active time: 15 minutes Total time: 25 minutes
Crunchy Almond Chicken Ramen Salad Ingredients For the dressing For the salad Directions In a large bowl, whisk together the ketchup, tamari, rice vinegar, ginger and garlic. Gradually whisk in the oil. Break up the uncooked noodles and toss them with the dressing in the bowl; set aside until the noodles begin to soften, about 15 minutes. Meanwhile, steam the broccoli. Set up a steamer basket in a medium saucepan. Add 1 cup of water and bring to a boil. Add the broccoli to the steamer and cook until bright green and crisp-tender, 3 minutes. Fill a medium bowl with ice water, and transfer the broccoli to the ice water with a slotted spoon to stop the cooking. Drain and pat dry with paper towels. Add the broccoli, chicken, cabbage, peppers, green onions and almonds to the bowl with the noodles. Toss to combine and serve. Serves: 4 | Serving Size: 1 3/4 cups (234g) salad Nutrition (per serving): Calories: 359; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 48mg; Sodium: 369mg; Carbohydrate: 26g; Dietary Fiber: 6g; Sugar: 5g; Protein: 26g
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