Chinese Chicken & Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Comfort foods made healthy. Each serving is 390 calories. Ingredients:
2 3-ounce packages low-fat ramen-noodle soup mix |
1/2 cup slivered almonds |
2 t sesame seeds |
1 t canola oil |
2 lbs boneless, skinless chicken breasts, trimmed |
6 1/4 inch thick slices fresh ginger |
1 t salt |
6 t orange juice |
6 t cider vinegar |
3 t reduced-sodium soy sauce |
3 t sugar |
1 1/2 t toasted sesame oil |
4 cups shredded green cabbage |
2 medium carrots, shredded |
1 bunch scallions, chopped |
Directions:
1. Preheat oven to 350 degrees F
2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packets). 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 wire rack.
3. 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 cooked through an no longer pink in the middle, 10 to 15 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Discard poaching liquid.)
4. 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.
5. Just before serving, combine the shredded chicken, cabbage, carrots and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
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