You won’t be able to get enough of this Ramen Chicken salad, adapted from one of my mother-in-law’s best recipes!! (Thanks, Mom:). The noodles make it extra satisfying, and with nothing but clean ingredients, you can enjoy it in good conscience!
The following makes a party-platter sized batch, but I promise you won’t mind the leftovers (IF you don’t eat it all at once, that is ;)
Salad Ingredients:
– 2 large organic chicken breasts (baked, cooled, and chopped)
– 3-4 cups of cabbage, finely sliced and chopped
– 2 bunches of green onion, chopped
– 1 cup sliced raw almonds
– 1/4 cup toasted sesame seeds (or raw if u prefer)
– 3 packages organic ramen noodles (I use the Koyo brand available at Fredmeyer, but there are several options depending on where you shop)
Dressing Ingredients:
– 1/2 cup extra virgin organic olive oil
– 1/4 cup white wine vinegar
– 1Tbsp raw honey
– ramen seasoning packets
– 1/2 tsp black pepper
– 1Tbsp organic tamari (wheat free soy sauce)
Note: if necessary, adjust the flavor by adding salt and/or powdered stevia to taste
Prepare all salad and dressing ingredients in separate bowls, and then toss together and test for flavor preference. ENJOY!!
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