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Chinese Chicken & Noodle Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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.
RECIPE INGREDIENTS
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

Tip: : 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.
Chinese Chicken & Noodle Salad Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°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°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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   4 servings
Calories: 399
Fat. Total: 12g
Protein: 41g
Carbohydrates, Total: 30g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 96mg
Sodium: 558mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Pat Reviewed: 04/25/2010
Tasty and Crunchy
Delicious chicken with sesame, almond flavor with crunch from the noodles. As good as some of the salads I've had in Asian Restaurant. I even lightened up by using canola oil spray and substituted Sweet'n'Low for the sugar in the dressing. Will definitely make again.
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