Oriental Chicken Salad with Soy-Ginger Dressing

Refreshing fruit mixed with poached chicken breasts and Chinese noodles make this salad light and delicious. Easy to find, fine egg noodles make a good substitute for the Chinese noodles.

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  • 3 ounces dry Chinese egg noodles or fine egg noodles
  • 3 tablespoons olive oil or salad oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • 2 sprigs fresh parsley
  • 1/2 lemon, sliced
  • 1 pound skinless, boneless chicken breasts or thighs
  • 3 cups torn Boston or Bibb lettuce
  • 1 cup red or green sweet pepper, cut into thin strips
  • 1 orange, peeled and sectioned
  • 1 8 ounce can bamboo shoots, drained
  • Lime wedges (optional)
Cook noodles according to package directions. Drain; set aside. (You should have 2 cups.)
Meanwhile, for soy-ginger dressing, in a screw-top jar combine olive oil or salad oil, lime juice, soy sauce, ginger, and garlic. Cover and shake well. Chill dressing until serving time. Shake dressing well before using.
In a 10-inch skillet place green onion, parsley sprigs, and lemon slices. Add enough water to fill to a depth of 1 inch. Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain; discard liquid and seasoning. Cool chicken; cut into bite-sized strips.
In a salad bowl combine chicken, Boston lettuce, red or green sweet pepper, orange sections, bamboo shoots, and cooked Chinese noodles. Cover and chill for at least 1 hour or up to 2 hours. To serve, pour soy-ginger dressing over salad. Toss gently to mix. Garnish with lime slices, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 213, Fat, total (g) 10, chol. (mg) 52, sat. fat (g) 2, carb. (g) 14, pro. (g) 18, sodium (mg) 386, Percent Daily Values are based on a 2,000 calorie diet
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