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Meal prepping can help with that and there are hundreds of options and ideas out there on how to meal prep efficiently but most of the time, after sitting in the fridge for a few days, these recipes tend to get soggy and unappealing.
That’s why this overnight Ramen Chicken Salad is going to be your new favourite! This recipe is designed so that the flavours only get better over time and the dish is even tastier the longer it’s in the fridge. It’s also meant to be eaten cold so that you don’t have to worry about how to reheat it and can even just eat it on the go. The base of cabbage and Brussels sprouts retains its crunch and the addition of bell peppers and mandarins adds a burst of freshness to the dish.
Get this ready over the weekend and have your lunches sorted for the week!
Ingredients
- 100 gms shredded brussels sprouts
- 150 gms shredded cabbage
- 150 gms shredded carrots
- 1 cup diced red bell pepper
- 800 gms roasted chicken
- ⅔ cup olive oil
- ⅓ cup Rice Vinegar
- 2 ½ tbsp soy sauce
- 1 tsp sesame seeds, divided
- 2 tsp fresh grated ginger
- ¼ cup honey
- Salt and pepper, to taste
- 1 tbsp minced cilantro
- 4 green onions, sliced thin
- 2 packages ramen noodles, broken into pieces
- ⅓ cup sliced almonds
- 2 cups orange slices
Method
- In a large mixing bowl, combine the brussels sprouts, cabbage, carrots, red bell peppers, sugar and chopped chicken.
- Stir to evenly distribute the ingredients.
- In a small mixing bowl, combine the oil, vinegar or soy sauce, 1 teaspoon of sesame seeds, ginger, honey or agave, and salt and pepper (to taste). Whisk.
- Pour the dressing over the veggie and chicken mixture and toss to coat.
- Stir in the cilantro, green onions, cooked ramen noodles, almonds, and oranges.
- Serve cold.
