`Crunchy Almond Chicken Ramen Salad

Crunchy Almond Chicken Ramen Salad

Turn your standard ramen packet into a crunchy, veggie-filled, protein-packed salad that’s perfect for lunch!

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Spinach and artichoke dip

We’ve switched up this popular spinach and artichoke dip appetizer by upping the vegetables and using protein-rich Greek yogurt and reduced-fat Neufchatel cheese. Making homemade whole-grain pita chips is as easy as slicing bread; try this method once — and you’ll never buy the bagged chips again.

Active time: 20 minutes | Total time: 50 minutes

Spinach and Artichoke Dip

4 tsp olive oil, divided
1 small shallot, finely chopped
2 tsp fresh thyme, chopped
2 cloves of garlic, minced
8 cups (200g) baby spinach
1 cup (128g) frozen artichoke hearts, defrosted, patted dry and chopped
4 oz. (113g) canned, sliced water chestnuts, drained and chopped
1 cup (245g) plain nonfat Greek yogurt
3/4 cup (180g) Neufchatel cheese (or reduced-fat cream cheese), at room temperature
1 1/2 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1 cup (113g) part-skim mozzarella, shredded
3 whole-grain pita pockets
1/4 tsp smoked paprika

Directions

Preheat the oven to 375°F (190°C). Heat 2 tsp of olive oil in a medium sauté pan over medium heat. Add the shallot and cook for about 2 minutes, or until tender. Add the thyme and garlic and sauté for about 20 seconds, until fragrant. Add the spinach and cook, tossing with tongs, until wilted, about 3 minutes. Transfer to a strainer, squeeze out excess moisture, then chop.

In a medium bowl, beat together the yogurt, Neufchatel cheese, lemon zest, salt, and pepper until smooth. Stir in the spinach mixture, artichokes, water chestnuts, and half of the mozzarella until well combined. Transfer to a baking dish and sprinkle with the remaining mozzarella. Bake uncovered for 30–35 minutes, or until bubbly.

Meanwhile, brush both sides of the pocket breads with the remaining 2 tsp oil. Cut each bread in half, open into pockets, and separate into thinner pieces. Cut each piece into wedges. Arrange in a single layer on a baking sheet and sprinkle with paprika. Bake for about 15 minutes, or until crispy and golden.

Serve the warm dip with the pita chips.

Serves: 10 | Serving Size: 7 tbsp dip, plus 6 pita chips

Nutrition (per serving): Calories: 179; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 21mg; Sodium: 370mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 4g; Protein: 10g

Nutrition Bonus: Calcium: 14%; Iron: 5%; Potassium: 229mg; Vitamin A: 2%; Vitamin C: 11%

Originally published: December 2018; Updated May 2026

The post Spinach and Artichoke Dip appeared first on MyFitnessPal Blog.