1 package flavored Ramen noodles
1 head of cabbage, washed and shredded
1 small onion, minced
½ bell pepper, washed and chopped
1/2 cup dry roasted unsalted peanuts
2 cooked and chilled chicken breasts cut into cubes
Dressing
1 teaspoon sugar (optional)
1 Tablespoon olive oil
1/4 cup vinegar (rice or white wine)
Chinese Chicken Salad
Servings: 4
Ingredients:
Directions:
- Break up noodles. Set aside.
- In a small bowl make dressing. Stir together sugar, vinegar, olive oil and flavor packet. Set aside.
- In a large bowl, stir together onion, peppers, and peanuts.
- Add cooked chicken, cabbage and noodles.
- Pour on the dressing and combine.
- Serve cold.
Notes & Tips:
Other greens like bok choy, kale, and spinach may be used in place of cabbage.
Recipe Category
30 minutes or less, No cooking required, World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Chinese Chicken Salad
Servings: 4
Ingredients:
1 package flavored Ramen noodles
1 head of cabbage, washed and shredded
1 small onion, minced
½ bell pepper, washed and chopped
1/2 cup dry roasted unsalted peanuts
2 cooked and chilled chicken breasts cut into cubes
Dressing
1 teaspoon sugar (optional)
1 Tablespoon olive oil
1/4 cup vinegar (rice or white wine)
Directions:
- Break up noodles. Set aside.
- In a small bowl make dressing. Stir together sugar, vinegar, olive oil and flavor packet. Set aside.
- In a large bowl, stir together onion, peppers, and peanuts.
- Add cooked chicken, cabbage and noodles.
- Pour on the dressing and combine.
- Serve cold.
Notes & Tips:
Other greens like bok choy, kale, and spinach may be used in place of cabbage.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 160 | |
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 5g | 2% | |
| Sodium 240mg | 10% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 5g | ||
| Includes 1g Added Sugars | 2% | |
| Protein 7g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 54mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 277mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.