Ramen Noodle Chicken Salad
A Ramen Noodle Salad that’s more than traditional—bacon and tomatoes take this salad to a new level, plus a dressing that doesn’t need the seasoning packet to taste amazing! This salad is more healthy, has less sodium, and is packed with delicious vegetables.
Servings: 6 people
Ingredients
- 1-2 pounds boneless, skinless chicken
- 2-3 Tablespoons Mrs. Dash Original Seasoning Blend
- 1 Tablespoon olive oil
- 1 pound bacon sliced and cooked (or ½-¾ cup bacon bits)
- 1 head Romaine lettuce
- ¼ head Savoy cabbage
- ¼ head purple cabbage
- 2-3 large carrots shredded
- 2 red, orange, or yellow peppers thinly sliced
- 2-4 large tomatoes diced
- 1-2 heads broccoli slightly steamed (see instructions)
- 1 bunch green onions whites and greens sliced
- 2 packages uncooked ramen seasoning packet discarded
Dressing:
- ½ cups olive oil
- ¼ cups rice vinegar
- 2 Tablespoons cider vinegar
- ¼ cup honey or to taste
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon ground ginger
- 2 teaspoons Mrs. Dash Original Seasoning Blend
- 1 teaspoon red chili flakes optional
- 1 lime juiced optional
- Salt and Pepper to taste
Instructions
- Add 1 Tablespoon olive oil to hot skillet. Add chicken and generously season with 1 ½ Tablespoons Mrs. Dash. Grill chicken for 2 minutes. Flip over and season generously with another 1 ½ Tablespoons Mrs. Dash. Continue cooking, flipping as necessary until chicken is no longer pink. Turn off heat, cover and let sit until salad is prepared. Dice chicken into bite-sized pieces before serving.
- Slice bacon into thin cross-wise pieces. Fry in skillet until crispy. Drain on paper towel and set aside.
- Thinly slice lettuce, cabbages, peppers and green onions. Shred carrots and dice tomatoes.
- Cut broccoli into bite-sized pieces. Place in hot skillet without oil. Sprinkle with 1 Tablespoon sugar. Stir fry for 30 seconds, or until broccoli has darkened in color. Immediately pour ¼ cup water into hot skillet and let broccoli steam for 30 seconds uncovered. Remove from skillet and set aside.
- Crumble uncooked ramen until pea-sized pieces.
- Make dressing by combining all ingredients and whisking together.
- Add all ingredients, except dressing, into a large salad bowl, including chicken, bacon, ramen, and broccoli. Pour dressing over the top and toss. Serve immediately.
- To prepare ahead of time: chop and prepare all vegetables, including slightly steamed broccoli. Cook chicken and bacon and store separately. Prepare dressing and set aside. Keep tomatoes, broccoli and green onions separate. Refrigerate all the ingredients. Then, assemble salad with dressing just before serving.