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Asian Chicken Salad

Healthy Asian Chicken Salad

You’re going to love this healthy Asian Kale Salad! It’s made with delicious raw vegetables, a homemade Asian vinaigrette, and crunchy ramen for the perfect mixture of textures and flavor!

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Fat 22 Carbs 26 Protein 6
Yield 4 servings 1x

Ingredients

For the Salad

  • 4 heaping cups baby kale (or arugula)
  • 1 cup red cabbage, finely chopped
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup green onion, sliced
  • 3 tablespoons shallots, minced
  • 1 red pepper, sliced
  • 1 package of Ramen
  • 1/8 teaspoon salt 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • Optional: 2 4 oz. chicken breasts, cooked

For the Tangy Tamari Dressing

  • 3 teaspoons tamari
  • 2 tablespoons lime juice
  • 2 tablespoons sesame oil
  • 1/2 teaspoon fresh ginger, grated
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • pinch of salt

Instructions

  1. Prepare vegetables by washing and cutting as noted above. Set aside.
  2. Prep the ramen by cutting into small chunks with a sharp knife. Then, heat 1 teaspoon of sesame oil over medium/high heat. Cook ramen until golden brown (be careful not to burn). Season with salt, pepper, and garlic powder.
  3. Make dressing by whisking all ingredients together.
  4. Prepare salad by mixing together all salad ingredients (chicken breast is optional). Drizzle on dressing and toss again.

Tips & Notes

  • Nutrition facts do not include chicken

Nutrition Facts

Serving Size: 1/4 Calories: 321 Sugar: 5 Sodium: 417 Fat: 22 Carbohydrates: 26 Fiber: 4 Protein: 6
Author: Lee HershCategory: SaladMethod: No BakeCuisine: Asian

Keywords: Asian Chicken Salad