More often than not, I wait until the last minute to think about what to eat. I’m really good at buying ingredients, but not really considering what to do with them. I really need to work on my meal planning. So there I was, starving, standing in front of my refrigerator trying to decide what to do with the random assortment of food in front of me.
Staring back at me was a container of Trader Joe’s Healthy 8 Veggie Mix and a chicken breast that needed to be used. In my pantry was a bag of roasted pumpkin seeds, some dried cranberries, panko and a package of ramen that a friend left here. This meal came together quickly and easily, and I just might start keeping all of the ingredients on hand for the future.
Chinese Cole Slaw with Panko Crusted Chicken – There are all sorts of recipes for this on the internet but I winged it based on the ingredients I had.
- 1 Package Trader Joe’s Healthy 8 Veggie Mix or Cole Slaw Mix
- 1 Package Ramen, soup packet reserved
- 1/2 Cup Roasted Pumpkin Seeds
- 1/2 Cup Dried Cranberries
- 1/3 Cup Oil (I used Vegetable Oil)
- 4 Tbsp. Vinegar (I used Rice Vinegar)
- 6 Tbsp. Sugar
- 1/2 tsp. Pepper
- 1/4 Cup Panko
- 1 Chicken Breast, cut into bite sized pieces
Whisk together oil, vinegar, sugar, pepper and ramen soup packet. Move a small amount to a separate bowl and add chicken breast. Toss to coat and set aside.
Add veggie mix to a medium sized bowl. Crush ramen noodles and pour on top. Add pumpkin seeds and dried cranberries and stir to combine. Pour dressing over the top and mix until well combined.
Heat a small amount of oil or cooking spray in a skillet over medium high. Put panko in a shallow dish. Roll chicken pieces in the panko and drop into the skillet. Cook for a few minutes on each side until chicken is cooked through and the outside is lightly browned.
Plate the salad and place chicken pieces on top.