This Easy WW Ramen Chinese Chicken Salad makes four large servings, is incredibly simple to whip up and is the perfect lunch to prep for the week!
Pre-make shredded chicken. I use the Instant Pot for perfectly shredded chicken. Place 2 chicken breasts in the Instant Pot. Add 2 cups of water (you may need more or less depending on the size of your chicken breasts. You want the water to just cover the chicken). Cook on high pressure for 40 minutes. After 40 minutes, let the Instant Pot vent. Remove from Instant Pot and shred with two forks. The chicken should fall apart easily.
Mix soy sauce, rice vinegar, olive oil and stevia into a small bowl and set aside.
In a large bowl, combine cole slaw mix, shredded chicken and almonds
Break up your package of ramen (without the flavor packet) and add into the large bowl.
Stir all dry ingredients together.
Add in the dressing, as well as the chicken flavor packet from the ramen.
Mix together and refrigerate for 3+ hours.
This recipe makes 4 large servings at 8 WW Smartpoints each, based on the ingredients that I use. If you use different ingredients, make sure to alter your points accordingly.
Each serving is 1.5 cups.