Chinese Chicken Salad

Roasted Garlic Balsamic Honey Brussels

Chinese chicken salad - recipe below* - this has been my hyper fixation meal for my entire life. I used to beg my mom to make this at least once a week!! It’s a great meal prep option & gets better the longer it sits in the fridge.

What you need:

2 chicken breasts (boneless & skinless)

Broccoli slaw

1/4 cup rice vinegar

1/4 cup soy sauce or coconut aminos ( + more for serving)

1/2 cup sugar

1/2 cup of a neutral oil (vegetable oil or avocado)

A pack of ramen noodles (remove the seasoning packet)

1 cup of slivered almonds (or pecans)

1 - 2 TBSP of sesame seeds

1 tbsp of butter

Spinach for serving

What to do:

Set oven to 400 degrees. In a large bowl pour in your broccoli slaw - then make the dressing. Combine the sugar, oil, rice vinegar & soy and mix until well combined. Pour this over the broccoli slaw and put in the fridge. Next, season your chicken (I used salt, pepper, onion powder & garlic powder) and put into the preheated oven until chicken reaches internal temp of 165.

Now, on the stove melt your 1 tbsp of butter and add the ramen noodles (broken up into smaller pieces) , almonds, & sesame seeds until nice and crispy. Once those have cooled a tad bite add to your broccoli slaw. Shred your chicken once it is cooked & add to your broccoli slaw & ramen noodle mixture. Then you’re ready to serve! Get a bowl out & put spinach in - on top of that add the chinese chicken salad and enjoy!!