Teriyaki Chicken Noodle Salad

Better Homes and Garden cal 351, total fat 17g (2g saturated fat), cholesterol 10mg, sodium 713 mg, carbohydrate 29g, fiber 3g, protein 22g
Teriyaki Chicken Noodle Salad
Teriyaki Chicken Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    c rice vinegar or white wine vinegar

  • 2

    T orange juice

  • 2

    T salad oil

  • few dashes bottled hot pepper sauce

  • 1

    3 oz pkg ramen-style noodles with chicken or oriental flavor

  • 6

    c torn mixed greens

  • 2

    c fresh vegetables (such as bean sprouts, halved pea pods, julienne-cut carrots, or sliced yellow summer squash, zucchini, leeks, cucumber, green onions, kohlrabi and or jicama)

  • 2

    oranges, peeled, thinly sliced and halved

  • 1

    12 oz pkg teriyaki-marinated chicken strips or skinless boneless chicken breast halves, cut into thin strips

  • 2

    T cooking oil

  • cracked black pepper

Directions

For dressing, in a screw-top jar combine vinegar, orange juice, the first 2 T oil, hot pepper sauce and contents of the flavoring packet from the noodles. Cover and shake to mix. In a large salad bowl, combine greens, desired vegetables, and orange slices; toss gently to mix. Break noodles into pieces; add to salad. Cover and chill for up to 1 hour. Meanwhile, in a wok or large skillet over med hi heat or in a special grilling wok set into med hot coals, stir fry chicken strips in the remaining 2 T hot oil for 2 to 3 minutes or until tender. While chicken is cooking pour the dressing over salad; toss gently to coat. Let satnd about 5 minutes to soften noodles, tossing occasionally. Add chicken and pan juices to salad; toss gently to mix. Sprinkle with black pepper. Serve immediately.

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