Chicken Salad with Ramen Noodles

Use up a large head of cabbage from the farmers' market or grocery store with this recipe. The bell pepper and green onions bring a variety of flavors while the chicken and peanuts add protein.

Yield

8 servings

Serving size

1/2 cup

Rating

3.51 of 5 (75 ratings)

Food groups

• Grains: 1/2 ounces
• Protein Foods: 1 1/2 ounces
• Vegetables: 1 1/4 cups

Ingredients

• 1 package (3 ounces) Ramen noodles (any flavor)
• 1 cup red or green bell pepper
• 1/4 cup scallions, minced
• 1/2 cup dry roasted peanuts, unsalted
• 2 cooked chicken breast, chilled and cut into cubes
• 8 cups cabbage, shredded (or cabbage salad mix)
• Salad Dressing:
• 2 teaspoons sugar
• 2 tablespoons olive oil (or cooking oil of choice)
• 1/2 cup vinegar, rice or white wine
• 1 teaspoon Ramen noodle flavor packet

Directions

1. Wash hands with soap and water.
2. Break up noodles.
3. Set aside.
4. In a large bowl, add peppers, scallions, unsalted peanuts, and other vegetables if you like.
5. Add cooked chicken and cabbage.
6. In a small bowl make dressing with sugar, vinegar, olive oil, and flavor packet.
7. Stir well.
8. Pour the dressing over the salad and combine.
9. Sprinkle noodles on top.
10. Serve cold.

Nutrition per serving

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Source

Recipe by: Farm Fresh Summertime Recipes — Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-salad-ramen-noodles. Federal works are public domain in the United States.