Asian Chicken Salad

Asian Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pk ramen noodles

  • ¼

    cup slivered almonds

  • 1

    tablespoon sesamee seeds

  • teaspoons olive oil

  • 1

    lb chicken breasts

  • grated fresh ginger

  • ½

    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

  • ¾

    teaspoons sesamee oil

Directions

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.


Nutrition

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