Enjoy this guest post from Big Sky New Britain Coach Maggie Nelson. Maggie has her bachelor’s degree in Sports Management, as well as her NASM CPT and Precision Nutrition Certification. She is passionate about teaching people to live a happy, healthy, and balanced life.
A Better Lunch: Crunchy Almond Chicken Salad
Looking for a salad that’s anything but boring? This Crunchy Almond Chicken Salad is loaded with flavor, color, and plenty of satisfying texture.
Tender chicken and crisp vegetables pair with toasted almonds and crunchy ramen noodles, all tossed in a simple ginger-soy dressing. With 27 grams of protein and 6 grams of fiber per serving, it’s a filling, balanced option that works perfectly for lunch, dinner, or meal prep.
Ingredients:
For the Dressing:
4 teaspoons ketchup
4 teaspoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh ginger, finely grated
1 small garlic clove, minced
2 tablespoons olive oil
For the Salad:
1 package ramen noodles, seasoning packet discarded
8 ounces broccoli, cut into bite-size pieces
2 cups cooked chicken breast, chopped
2 cups green cabbage, shredded
1 small red bell pepper, thinly sliced
3 green onions, sliced
¼ cup unsalted almonds
Directions:
Make the dressing. In a large bowl, combine the ketchup, soy sauce, rice vinegar, ginger, garlic, and olive oil. Whisk until well combined.
Prep the noodles. Break the uncooked ramen noodles into bite-size pieces and add them to the dressing. Toss to coat and allow them to sit for about 10 minutes while you prepare the rest of the salad. This will soften them slightly while still leaving plenty of crunch.
Toast the almonds. Heat a dry skillet over medium-high heat. Add the almonds and toast for 2–3 minutes, tossing frequently, until lightly golden and fragrant. Remove from the pan and set aside.
Blanch the broccoli. Place a steamer basket in a medium saucepan with about 1 cup of water and bring to a boil. Meanwhile, prepare a bowl of ice water. Steam the broccoli for approximately 3 minutes, until bright green and just tender. Immediately transfer it to the ice water to stop the cooking process. Drain and pat dry.
Assemble the salad. Add the broccoli, chicken, cabbage, red pepper, green onions, and toasted almonds to the bowl with the ramen noodles and dressing. Toss everything together until evenly coated.
Big Sky Tip:
This salad is easy to prep ahead for busy days. Cook the chicken and chop the vegetables in advance, then combine everything when you’re ready to eat. For maximum crunch, wait to add the ramen noodles and toasted almonds until closer to serving time.
Nutrition Highlights:
Nutrition (Per approximately 1½-cup serving:): Calories 350/ Protein 27g/ Carbs 27g/ Fat 16g
With 27 grams of protein per serving, this salad makes a satisfying meal and can help support muscle recovery after your workout.
Eat the rainbow. Broccoli, cabbage, red pepper and green onions bring more than just crunch and color—they add a variety of vitamins, minerals and plant nutrients to your plate. And don’t forget fiber. Each serving provides 6 grams of fiber. Fiber helps with fullness and supports healthy digestion, making this salad more satisfying than your average bowl of greens.
Need more nutrition tips or a complete overhaul of your eating habits? Our Big Sky Coaches are here to help. Sign up for our FREE 5 Session Personal Training Experience and start seeing results faster!
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