Gluten Free Chopped Chicken Salad with Fried Ramen Noodles (Edit recipe)

This delicious chopped chicken salad has the perfect combination of textures, and so much flavor. If you want a salad that keeps you coming back for more, this is it!

25 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	22 g
Carbohydrates:	32 g
Protein:	23 g
Cholesterol:	8 g
Sodium:	1251 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

4 whole Boneless Skinless Chicken Thigh
3 Tbsp Coconut Aminos
2 tsp Citrus Stir Fry Seasoning
2 cup green leaf Lettuce, chopped
1/2 cup Green Cabbage, finely chopped
1/2 cup Red Cabbage, finely chopped
1/4 cup Carrots, julienned
1/4 cup Broccoli, stems, julienned
1/2 cup Red Bell Pepper, sliced
1/2 cup Celery, thinly chopped
1/4 cup Red Onion, thinly sliced

Fried Ramen

Creamy Asian Style Dressing

2 Tbsp Sir Kensington's Classic Mayonnaise
1/4 cup Coconut Aminos
1 tsp Toasted Sesame Oil
1/8 tsp Garlic Powder
1/8 tsp ground Ginger

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 400 degrees F.
Place your chicken thighs in a baking pan, and pour the 3 tablespoons of coconut aminos over the chicken, and season with the Citrus Stir Fry Seasoning.
Place the chicken in the oven, and bake for 45 minutes, or until they read 165 internally.
In a large salad bowl, combine the chopped lettuce, green and red cabbage, julienned carrot and broccoli stems, sliced red bell pepper, chopped celery, and sliced red onion. Toss to combine, cover, and place in the fridge until assembling the rest of the salad. Alternately you can wait until the chicken comes out of the oven to combine the salad veggies.
Heat the 3 tablespoons of avocado oil in a large cast iron skillet over medium heat.
Break up the gluten-free ramen noodles until they are in small pieces, being sure you don't have a lot of chunks stuck together so it fries evenly.
Add the crushed ramen noodles to the hot skillet, and they will start to puff up as they fry in the oil. Toss them frequently with a spatula so they fry evenly.
After all of the noodles look "puffed" from frying, add in the coconut aminos to coat, and season with the Citrus Stir Fry Seasoning. Toss again to coat, and then remove from the heat, and set aside until assembling the salad.
When the chicken comes out of the oven, allow it to cool slightly, then chop it into bite size pieces.
In a small jar with a lid, combine the mayo, coconut aminos, toasted sesame oil, garlic powder, and ground ginger. Shake vigorously to combine the dressing.
Remove the salad greens from the fridge, and add in the chopped chicken, and the fried ramen noodles. Toss to combine.
Pour the dressing over the salad, toss again to combine evenly, serve, and enjoy!