Asian-Inspired Chopped Chicken Salad
8
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
To prep this salad even faster, use pre-cut cabbage, frozen edamame, and a rotisserie chicken. And feel free to make it your own with your favorite protein; shrimp or tofu would work well here, too.
Ingredients
Cooking spray
2 spray(s), avocado oil variety
Uncooked brown rice ramen noodles
5 oz, broken into bite-size pieces
Sliced almonds (unsalted, no oil or sugar added)
½ cup(s)
Cooked skinless boneless chicken breast
2 cup(s), chopped
Shelled edamame
2 cup(s)
Romaine lettuce
1 cup(s), chopped
Red cabbage
1 cup(s), chopped
Green cabbage
1 cup(s), shredded, chopped
Red bell pepper
1 medium, chopped
Carrots
1 cup(s), chopped
Scallions
¾ cup(s), chopped or sliced, thinly sliced
Thai peanut dressing, restaurant type
16 Tbsp, or store-bought (1 cup)
Instructions
1
Preheat the oven to 400℉. Place the ramen pieces and sliced almonds on a baking sheet; lightly coat with the oil. Bake until crisp, 5 to 6 minutes. Remove and let cool.
2
In a very large bowl, combine the chicken, edamame, romaine, both cabbages, bell pepper, carrots, and scallions. Top with the ramen noodle-almond mixture. Drizzle the peanut sauce over the salad, and gently toss to combine. Serve immediately.
3
Serving size: about 2 rounded cups
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