Asian Ramen Salad with Grilled Chicken

 

This is an oldie but a goodie. It came up in my memories on Facebook and it was even an oldie then. I think I created it circa 2006. It was inspired by the salad I ordered when meeting my co-workers at a cafe for lunch. I don't know how I've forgotten about it so long!

Feel free to just use the dressing, use it as a marinade or omit the noodles, chicken or both. You can even use whatever veggies you want for the salad. 

For the Chicken 

8 oz Chicken breast

1 tsp Freshly grated Ginger 

2 cloves Garlic, minced

1/4 cup Sugar

1/4 cup Ketchup 

1/8 cup Soy sauce 

1/8 cup Oyster sauce 

1/8 cup Hoisin sauce

1 TBLSP Sake or Rice Wine

For the Dressing 

2 tsp minced Ginger

4 cloves Garlic, minced 

2 TBLSP Sesame seeds

4 TBLSP Sesame oil

6 TBLSP Tamari

6 TBLSP Rice Vinegar 

6 TBLSP Maple Syrup

For the Noodles

8 ounces cooked Ramen Noodles (I use Ocean's Halo brand)

For the Salad

8 Romaine leaves, cut or torn into bite size pieces

1/2 English Cucumber, sliced

1 Cup shredded Red Cabbage 

8 Multicolor mini peppers, sliced

Cilantro, Basil, Cashews (optional)

Directions

Slice the chicken thinly so you have about 4 thin cutlets. Marinate the chicken for at least 30 minutes to overnight. 

Preheat a grill pan over medium heat. Add a spray of oil. Grill for just 2-3 minutes per side, depending on how thin your chicken is.

Let rest for 5 minutes and slice.

Assemble 

Lay 2 ounces of noodles in each bowl.

Add salad and optional ingredients to each bowl.

Top with chicken and mix in dressing.

4 Servings

5 grams unsaturated fat 

1 gram saturated 

(based on 2 TBLSP of dressing per person and not including optional cashews)