Chicken Ramen Salad Recipe

Warm and shred chicken

If using pre-cooked chicken breast, warm gently in a microwave for 30–60 seconds or in a skillet with 1 tablespoon water over low heat until just warmed through. If cooking raw chicken (1 large breast ~10 oz), season lightly with pepper, poach in simmering water or low-sodium broth for 12–15 minutes until internal temperature reaches 165°F (74°C), then let rest 5 minutes and shred or thinly slice.

Drain the shirataki noodles in a colander and rinse thoroughly under cold running water for 1–2 minutes to remove the factory scent. Boil in a pot of water for 2–3 minutes, drain, then dry-roast in a nonstick skillet over medium heat for 3–4 minutes to remove excess moisture. Use kitchen scissors or a knife to cut noodles into shorter, ramen-like lengths if desired. Set aside to cool slightly.

In a medium bowl whisk together the nonfat Greek yogurt, low-sodium soy sauce/tamari, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha, and fresh lime juice. Add water 1 tablespoon at a time to reach a pourable consistency. Taste and adjust heat or acidity as desired. The dressing should be flavorful but low in sodium.

In a large mixing bowl combine the romaine, napa cabbage, shredded carrots, cucumber, sliced red bell pepper, green onions, and cilantro (if using). Toss gently to combine.

Add the cooled shirataki noodles and warm shredded chicken to the vegetable mix. Pour about three-quarters of the dressing over the salad (reserve remaining dressing for serving). Toss gently until ingredients are evenly coated. Taste and add more dressing if needed.

Divide the salad between 2 plates or bowls. Sprinkle crushed peanuts and toasted sesame seeds over each portion. Serve with lime wedges and remaining dressing on the side.

Serve immediately for best texture. Leftovers: store salad components separately (greens and dressing separate from noodles and chicken) in airtight containers in the refrigerator up to 2–3 days. Re-toss before serving.