Asian Chicken Salad
By cyosi
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Ingredients
- 1 pk ramen noodles
- 1/4 cup slivered almonds
- 1 tablespoon sesamee seeds
- 1 1/2 teaspoons olive oil
- 1 lb chicken breasts
- grated fresh ginger
- 1/2 teaspoon salt
- 1 bag coleslaw mix
- 3 scallions, chopped
- (for dressing)
- 3 tablespoons orange juice
- 3 tablespoons apple cider vinegar
- 5 teaspoons soy sauce
- 5 teaspoons sugar
- 3/4 teaspoons sesamee oil
Details
Preparation
Step 1
Heat oven to 350 degrees.
Toss together ramen noodles, almonds and sesamee seeds; drizzle with olive oil and bake for 15 minutes, stirring every 5 minutes.
In a deep skillet, add chicken, salt and ginger. Cover with water and boil until chicken is done. Shred chicken and set aside for use later.
To make the dressing, in a bowl combine orange juice, cider vinegar, soy sauce, sugar, sesamee oil and scallions. Add to shredded chicken and baked noodle mixture and serve.
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