Sriracha Chicken Salad with Ramen Croutons and Sesame Vinaigrette
In a bowl, season chicken tenders with The Fit Cook Sriracha blend. Set a carbon steel skillet on medium high heat and once hot, add chicken tenders. Cook for 4 – 6 minutes on each side or until sear marks appear and the chicken is cooked through.
Let the chicken rest for 2 -3 minutes before slicing into pieces for the salad.
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Whisk together the ingredients for the vinaigrette and season to taste with lime and soy sauce.
Mix together the julienned carrots and chopped bok choy.
Toss the salad in the vinaigrette and top with chicken.
Prepare ramen according to the instructions given on the package. Drain the noodles, then lightly pat them dry with a paper towel.
Set air-fryer to 405F / 207C.
Place the noodles in a bowl and drizzle with oil and toss, ensuring every noodle is covered. Add the noodles to the air fryer basket (OR baking tray lined with parchment paper) and spread them out into a single layer.
Air fry for 12 – 15 minutes, monitoring every 3-4 minutes to ensure nothing is burning.
Once they are golden brown, remove them from the air-fryer to cool and harden.
Crumble and add to the salad. Tastes like corn chips!