Ramen Noodle Salad with Chicken
Ingredients
The chicken coating
-
½
cup
all-purpose flour
-
2
tablespoons
white sesame seeds
-
1
sheet
nori, crushed
-
1
teaspoon
kosher salt
-
2
large
eggs
-
1
lb.
boneless, skinless chicken thighs, cut into 1-inch pieces
-
3
tablespoons
sesame oil, separated
The salad
-
3
oz.
ramen noodles, roughly chopped
-
4
heaping cups
chopped romaine lettuce
-
1
cup
shredded purple cabbage
-
1
large
carrot, sliced into 2-inch matchsticks
-
1
large
red bell pepper, diced
-
¼
red onion
minced
-
½
cup
chopped cilantro, rinsed
The dressing
-
3
teaspoons
soy sauce
-
2
tablespoons
lime juice
-
2
tablespoons
sesame oil
-
1
teaspoon
fresh grated ginger
-
1
tablespoon
rice vinegar
-
1
clove
garlic, minced
-
1
tablespoon
honey
-
¼
teaspoon
kosher salt
Instructions
- Prepare the flour coating by mixing flour, sesame seeds, nori, and salt in a bowl.
- Whisk the eggs in a separate bowl and dredge the chicken pieces in the egg mixture, then coat with the flour mixture.
- Heat sesame oil in a skillet and brown the chicken for 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, heat remaining sesame oil and add the ramen noodles, cooking until golden brown.
- Set the ramen noodles aside and prepare the dressing by shaking all dressing ingredients in a jar until combined.
- In a large salad bowl, toss the romaine, carrot, bell pepper, red onion, and cilantro with half of the dressing.
- Top the salad with the chicken, ramen noodles, and remaining sesame seeds, then drizzle with the remaining dressing.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
22g
Total carbohydrates
26g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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