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Asian Chicken Salad

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Asian Chicken Salad 0 Picture

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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