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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up, says Kathy Egan of Oceanside, California. Ingredients:
1 tablespoon paprika |
1/2 teaspoon dried thyme |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/2 pound boneless skinless chicken breast |
1 package (3 ounces) hot and spicy ramen noodles |
4 cups shredded cabbage |
2 cups broccoli coleslaw mix |
3 green onions, chopped |
2 tablespoons sesame seeds, toasted |
2 tablespoons sliced almonds, toasted |
dressing: |
3 tablespoons sugar |
2 tablespoons reduced-sodium soy sauce |
4-1/2 teaspoons cider vinegar |
2-1/4 teaspoons water |
2-1/4 teaspoons canola oil |
1/8 teaspoon pepper |
Directions:
1. In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°. When chicken is cool enough to handle, shred with two forks; cool completely.
2. Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken.
3. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw; toss to coat. Yield: 9 servings.
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