alarm-ringing ambulance angle2 archive arrow-down arrow-left arrow-right arrow-up at-sign baby baby2 bag binoculars book-open book2 bookmark2 bubble calendar-check calendar-empty camera2 cart chart-growth check chevron-down chevron-left chevron-right chevron-up circle-minus circle city clapboard-play clipboard-empty clipboard-text clock clock2 cloud-download cloud-windy cloud clubs cog cross crown cube youtube diamond4 diamonds drop-crossed drop2 earth ellipsis envelope-open envelope exclamation eye-dropper eye facebook file-empty fire flag2 flare foursquare gift glasses google graph hammer-wrench heart-pulse heart home instagram joystick lamp layers lifebuoy link linkedin list lock magic-wand map-marker map medal-empty menu microscope minus moon mustache-glasses paper-plane paperclip papers pen pencil pie-chart pinterest plus-circle plus power printer pushpin question rain reading receipt recycle reminder sad shield-check smartphone smile soccer spades speed-medium spotlights star-empty star-half star store sun-glasses sun tag telephone thumbs-down thumbs-up tree tumblr twitter tiktok wechat user users wheelchair write yelp youtube

Eye Healthy Ramen Chicken Salad

A satisfying, eye healthy salad recipe that’s perfect for any occasion! It’s loaded with Vitamin A, E, among many other eye healthy nutrients and finished with a perfectly seasoned dressing. 


  • 1lb boneless skinless chicken breasts , cooked and shredded or chopped
  • 2(3 oz) packages dry ramen
  • 3/4cup sliced almonds
  • 5cups shredded green cabbage (12 oz, chop into thin shreds)*
  • 2cups shredded purple cabbage (5 oz, chop into thin shreds)
  • 1large carrot peeled and sliced into thin strips (3/4 cup)

*If desired you can also use a 16 oz coleslaw mix in place of the cabbages and carrot.

  • 4green onions , sliced (1/2 cup)
  • 2Tbsp toasted sesame seeds (optional)


  • 1/2cup vegetable oil or similar option choice
  • 1/4cup + 2 Tbsp apple cider vinegar
  • 1/2cup granulated sugar
  • Ramen flavor packet


  1. Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 – 8 minutes. Set aside to cool.
  2. In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
  3. To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.