Chinese Chicken & Noodle Salad

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This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.

 Chinese Chicken & Noodle Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 3-ounce package low-fat ramen-noodle soup mix, (see Note)

  • 1/4 cup slivered almonds

  • 1 tablespoon sesame seeds

  • 1 1/2 teaspoons canola oil

  • 1 pound boneless, skinless chicken breasts, trimmed

  • 3 1/4-inch-thick slices fresh ginger

  • 1/2 teaspoon salt

  • 3 tablespoons orange juice

  • 3 tablespoons cider vinegar

  • 5 teaspoons reduced-sodium soy sauce

  • 5 teaspoons sugar

  • 3/4 teaspoon toasted sesame oil

  • 2 cups shredded green cabbage

  • 1 medium carrot, shredded

  • 3 scallions, chopped

Directions
  1. Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.

  2. 4 servings

  3. Preheat oven to 350°F.

  4. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

  5. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

  6. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

  7. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.


Nutritional Facts

Servings
4
Per serving
Calories
399
Carbohydrates
30g
Fat
12g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
41g
Cholesterol
96mg
Dietary Fiber
4g
Potassium
581mg
Sodium
558mg
Added Sugars
Exchanges
1 1/2 starch
1 vegetable
4 lean meat
1 1/2 fat
Carbohydrate Servings
2
Vitamin A (50% daily value)
Vitamin C (35% dv)
Folate (26% dv)
Magnesium (21% dv)
Potassium (17% dv).

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4 replies

dotxmas46
dotxmas46 2013-08-29 23:51:44 -0500 Report

I READ SOME WHERE NOT TO TOP RAMON IT PERSERED WITH WAX ON IT .AND IT HANGS IN UR STOMACH. I WILL NOT IT IT'S NASTY

elba237
elba237 2013-05-16 14:15:02 -0500 Report

I did this recipe not only for me, I did it for a group of friends that was spending time at home and they love it!!! Was really a different thing to serve that every one enjoy a lot, specially me. Thanks for this.