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Fitness Friday: Keep it Moving!
April 2, 2016
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The Perfect Healthy Gift for Mom
April 2, 2016




Chicken Marinade:

1/3 cup Low sodium soy sauce

1/3 cup Brown sugar

1/3 cup Water

2 ½ teaspoons Green Onion, chopped

2 ½ teaspoons Fresh ginger minced


1 ½ tablespoons Sesame oil

1 ½ tablespoons Olive oil

½ tablespoon Fresh ginger

2 ½ tablespoons Sugar

3 tablespoons Rice wine vinegar

3 ½ teaspoons Oyster sauce

½ tablespoon Cilantro

¼ teaspoons Salt

4 teaspoons Water

¼ teaspoon Garlic

1 Roasted poblano, peeled and chopped


12 cups Cabbage, shredded

2 cups Red bell peppers, julienned

½ cup Ramen noodles, raw, chopped

2 Chicken breast (4 ounces each)


    • Combine all marinade ingredients into a large bowl or Ziploc bag.
    • Add the chicken to the marinade, allow to marinade at least 2 hours or overnight.
    • Combine all dressing ingredients into a blender. Blend until smooth.
    • Bake chicken breast until cooked through, about 14-16 minutes or until the internal temperature reaches 160 degrees. Allow the chicken to carry over cook to 165 degrees.
    • Once the chicken is perfectly cooked, shred it.
    • Combine cooked chicken, cabbage and peppers tossed in dressing and top with raw ramen noodles.

Serves: 4

Serving Size: 1 Salad= 3 cups cabbage/1/2 cup bell peppers/2 tablespoons ramen/ 2 ounces chicken/2 ounces dressing

Calories: 371

Fat: 10.5 grams

Protein: 15 grams

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