Chinese Chicken & Noodle Salad

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This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.

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  • 30 mins

Ingredients

  • 1 3-ounce 1 3-ounce 3-ounce package low-fat ramen-noodle soup mix , (see Note)
  • 1/4 1/4 1/4 cup slivered almonds
  • 1 1 1 Tbs sesame seeds
  • 1 1/2 1 1/2 1/2 tsp canola oil
  • 1 1 1 lb boneless, skinless chicken breasts, trimmed
  • 1/2 1/2 1/2 tsp salt
  • 3 3 3 Tbs orange juice
  • 3 3 3 Tbs cider vinegar
  • 5 5 5 tsp reduced-sodium soy sauce
  • 5 5 5 tsp sugar
  • 3/4 3/4 3/4 tsp toasted sesame oil
  • 2 2 2 cups shredded green cabbage
  • 1 1 1 medium carrot, shredded
  • 3 3 3 scallions, chopped
  • 4 4
  • Cooking Times
  • 30 Time: 30 minutes
  • 30 Time: 30 minutes
  • Tips
  • to 1 Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
  • Author Notes
  • 399 12 2 5 96 30 41 4 558 581 sat , 5 g mono ); 96 mg cholesterol; 30 g carbohydrates; 41 g protein; 4 g fiber; 558 mg sodium; 581 mg potassium.
  • 2 Servings: 2

Preparation

Step 1

1. Preheat oven to 350°F.

2. 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.

3. 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 and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

4. 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 the sugar has dissolved.

5. 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.

Nutrition Facts
Serving size: 1/4 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 236.93
Calories From Fat (31%) 74.31
% Daily Value
Total Fat 8.76g 13%
Saturated Fat 0.85g 4%
Cholesterol 10.3mg 3%
Sodium 940.93mg 39%
Potassium 414.52mg 12%
Total Carbohydrates 31.26g 10%
Fiber 4.2g 17%
Sugar 9.57g
Protein 10.32g 21%

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