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Chinese Chicken and Noodle Salad


  • 2 cup romaine lettuce
  • 1/4 cup onion
  • 1 serving of ramen noodle, any flavor, dry
  • 1 tbsp toasted sesame seeds
  • 1 tbsp low sodium soy sauce
  • 1 tsp canola oil
  • 1/4 cup rice vinegar
  • 2 tbsp sucralose or Splenda
  • 8 oz chicken breast without skin


Combine lettuce and onion in a large bowl.
Break up noodles. Lightly spray a baking sheet with cooking spray, and toast sesame seeds until lightly browned. Mix into lettuce and onion.
Combine soy sauce, canola oil, rice wine vinegar and sugar substitute. Heat one minute in microwave, if necessary, to dissolve sugar substitute. Allow to cool. Pour over salad and toss to coat.
Divide salad evenly among 4 serving plates. Dice chicken and arrange 2 ounces on each salad. Serve immediately.
Yield: 4 weight-loss-friendly or standard servings.

For band-friendly meals, remember to consume the protein first, followed by the vegetables and finally the starch.
Stop eating at the first sign of fullness.
Nutritional Content*:
Calories: 165.8, Calcium: 23.3, Bread/Starch (Exchange): 0.4, Sugar Alcohols: 0.0, Vitamin A: 1700.1, Other
Carbohydrates (Exchange): 0.0, Vitamin C: 7.9, Water: 74.1, DHA: 0.0, Dietary Fiber: 1.0, Saturated Fat: 1.3, Protein:
18.3, Cholesterol: 43.7, Very Lean Meat (Exchange): 2.4, Iron: 4.6, Vegetable (Exchange): 0.3, Potassium: 211.0, Fat
(Exchange): 0.8, Sugars: 0.5, Total Carbohydrate: 9.2, Phosphorus: 118.9, Trans Fatty Acid: 0.0, Sodium: 282.5, Total
Fat: 5.7
* Serving size approximate for all bariatric procedures. For more specific serving size information, please consult with your healthcare professional.

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