Chinese Chicken & Noodle Salad

  • Active Time 30m
  • Total Time 30m

4 servings

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.

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

ingredients

  • 1 package (3 ounces) low-fat ramen-noodle soup mix (see Ingredient Note)
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 3 slices (1/4 inch-thick each) 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

Preheat oven to 350 degrees F.

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.

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 degrees 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).

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.

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.

Ingredient Note: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient—and seemingly healthful—product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you’re buying.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10007

nutrition information per serving

399 calories; 12g total fat; 2g total saturated fat; 96mg cholesterol; 558mg sodium; 30g carbohydrates; 4g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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