Remodeling cheap ramen right into a wholesome lunch is as simple as skipping the seasoning packet and including crunchy greens, hen and almonds. A tangy dressing—with a secret ingredient (ketchup!)— is so good, you could need to double the dressing recipe and maintain some within the fridge for future. This salad delivers a satisfying mixture of fiber, protein and wholesome fat to maintain you full by means of the afternoon.
Steaming the broccoli, versus boiling it, retains extra vitamins (1). And if you wish to avoid wasting prep time, utilizing rotisserie hen as a substitute of cooking it your self works simply as effectively.Â
Lively time: 20 minutes | Whole time: 25 minutes
Crunchy Almond Hen Ramen Salad
Substances
For the dressing
4 tsp ketchup
4 tsp low-sodium tamari or soy sauce
1 tbsp rice vinegar
2 tsp ginger, finely grated
1 small garlic clove, minced
2 tbsp avocado or olive oil
For the salad
1 3-oz (85g) bundle ramen noodles (discard seasoning packet)
8 oz (227g) broccoli, lower into bite-sized florets, stalks finely chopped
1 â…” cups (224g) cooked skinless hen breast, chopped
2 cups (140g) inexperienced cabbage, finely shredded
1 small purple bell pepper, thinly sliced
3 inexperienced onions, thinly sliced
1/4 cup (36g) unsalted almonds
Instructions
In a big bowl, whisk collectively the ketchup, tamari, rice vinegar, ginger and garlic. Steadily whisk within the oil. Break up the raw noodles and toss them with the dressing within the bowl. Let sit, tossing a few times, till barely softened however nonetheless chewy, about 10–quarter-hour.
In the meantime, warmth a dry pan on medium-high and add almonds. Toast almonds for 2-3 minutes or till aromatic, tossing often. Put aside to chill, then roughly chop.
Place a steamer basket in a medium saucepan, add 1 cup of water and produce to a boil. Whereas water heats, fill a medium bowl with ice water and put aside. As soon as water involves a boil, add the broccoli to the steamer and cook dinner till shiny inexperienced and crisp-tender, about 3 minutes. Switch the broccoli to the ice water with a slotted spoon to cease the cooking. Drain effectively and pat dry with paper towels.
Add the broccoli, hen, cabbage, peppers, inexperienced onions and almonds to the bowl with the noodles. Toss to mix and serve.
Serves: 4 | Serving Dimension: 1 ½ cups salad
Vitamin (per serving): Energy: 351; Whole Fats: 16g; Saturated Fats: 3g; Monounsaturated Fats: 8g; Polyunsaturated Fats: 2g; Ldl cholesterol: 55mg; Sodium: 541mg; Carbohydrate: 27g; Dietary Fiber: 6g; Sugar: 7g; Protein: 26g
Vitamin Bonus: Potassium: 923mg; Iron: 13%; Vitamin A: 10%; Vitamin C: 177%; Calcium: 15%
Initially revealed Could 25, 2021; Up to date Could 2026
