Oriental Chicken Salad

The pineapple-sesame dressing softens the uncooked ramen noodles to give the salad the right amount of crunch.

Ingredients
  • 1   recipe Pineapple-Sesame Dressing (see below)
  • 4   cups torn mixed greens (such as spinach, romaine, Chinese cabbage, and/or leaf lettuce)
  • 2   cups fresh vegetables (such as bean sprouts; pea pods, halved crosswise; and/or cucumber strips)
  • 1   cup coarsely chopped red cabbage
  • 2   green onions, thinly sliced
  • 1  3  ounce package Oriental-flavored ramen noodles (do not need seasoning packet)
  • 4   small skinless, boneless chicken breast halves (3/4 pound total)
  •  Nonstick spray coating
  • 3   tablespoons reduced-sodium soy sauce
  • 2   teaspoons sesame seed
  • 2   teaspoons grated fresh ginger
  •  Chive blossom flowers (optional)
Pineapple-Sesame Dressing
  • 1/3  cup unsweetened pineapple juice
  • 1/4  cup rice vinegar or white vinegar
  • 1   tablespoon water
  • 1   tablespoon reduced-sodium soy sauce
  • 2   teaspoons sugar
  • 1 1/2  teaspoons toasted sesame oil
  • 1/4  teaspoon pepper

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Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

Directions
1. 
Prepare Pineapple-Sesame Dressing; cover and chill until needed. In a large bowl toss together the mixed greens, desired fresh vegetables, red cabbage, and green onion. Break uncooked ramen noodles into small pieces; add to salad.
2. 
To prepare chicken, rinse chicken breasts; pat dry. Halve chicken breasts lengthwise. Spray the unheated rack of a broiler pan with nonstick coating. Place chicken breast halves on broiler rack. Stir together soy sauce and ginger; brush onto chicken. Broil 4 inches from heat for 10 to 12 minutes or until no pink remains, turning once and brushing with soy mixture. Remove chicken from heat; cool slightly.
3. 
Cut chicken into bite-size strips; add to vegetable mixture. Shake dressing and pour over the salad; toss to coat. Sprinkle sesame seed over all. Garnish with chive blossom flowers, if desired. Serve immediately. Makes 4 servings.
Pineapple-Sesame Dressing
1. 
In a screw-top jar combine 1/3 cup unsweetened pineapple juice, 1/4 cup rice vinegar or white vinegar,1 tablespoon water, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons sugar, 1-1/2 teaspoons toasted sesame oil, and 1/4 teaspoon pepper. Cover and shake dressing mixture well.

nutrition information

Per Serving: cal. (kcal) 205, Fat, total (g) 6, chol. (mg) 48, sat. fat (g) 1, carb. (g) 17, fiber (g) 3, pro. (g) 22, vit. A (RE) 309, vit. C (mg) 50, sodium (mg) 677, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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