Ramen Veggie Chicken Salad Recipe Like a greens with a lot of crunch? Then, this relaxing formula from Betty Gearhart of Greensboro, Northern Carolina is sure to please. Roasted dinner, walnuts and sesame seed products provide the crispy leading.
Ramen-Veggie Chicken Salad Recipe Nutrition Fact
1 offering implies 857 calorie consumption, 53 g fat (11 g over loaded fat), 62 mg trans fat, 584 mg salt, 67 g carbs, 7 g roughage, 29 g protein.
Ramen-Veggie Chicken Salad Recipe Ingredients
- 1 boneless skinless chicken breast half (6 ounces)
- 4 cups shredded Chinese or napa cabbage
- 1/2 large sweet red pepper, thinly sliced
- 3 green onions, thinly sliced
- 1 medium carrot, julienned
- 1 package (3 ounces) ramen noodles
- 1 tablespoon butter
- 1/3 cup sliced almonds
- 1 tablespoon sesame seeds
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 tablespoons cider vinegar
- 1 tablespoon reduced-sodium soy sauce
Ramen-Veggie Chicken Salad Recipe Directions
In a little soup pot, combine the glucose, oil, vinegar and soy marinade. Bring to a steam, prepare and mix for 1 minute or until glucose is dissolved; set aside to cool.
Meanwhile, break dinner into little pieces (save preparing bundle for another use). In a little griddle, liquefy butter over method warm. Add the dinner, walnuts and sesame seeds; prepare and mix for 1-2 moments or until lightly roasted.
Bbq grill poultry, covered, over method warm for 4-6 moments on each side or until a temperature gauge flows 170°.
Meanwhile, organize the clothes, red pepper, vegetables and carrot on two offering clothing. Piece chicken; place on greens. Top with noodle mixture; drop with salad wearing. Yield: 2 meals. Ramen Veggie Chicken Salad Recipe
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