Chinese Chicken Noodle Salad

By ChrisInSeattle

Ingredients

• 1 package low-fat ramen-noodle soup mix
• 1/4 cup slivered almonds
• 1 tbsp. sesame seeds
• 1.5 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts (trimmed)
• 3 slices fresh ginger
• 1/2 tsp salt
• 3 tbsp. orange juice
• 3 tbsp. cider vinegar
• 5 tsp. reduced sodium soy sauce
• 5 tsp. sugar
• 3/4 tsp. toasted sesame oil
• 2 cups shredded green cabbage
• 1 medium carrot, shredded
• 3 scallions, chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. 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, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. 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 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.