Oriental Chicken Salad

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


Oriental Chicken Salad

by 4  people


add your rating
add a comment
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

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
Add Your Review
 Articles
Make-Ahead Layered Chicken Fiesta Salad
... lunch. It wasn't until I saw this layered chicken fiesta salad recipe that I thought about...: Just take the original idea and scale up. click here for our layered chicken salad recipe I used a... dips, step aside; layered salads are taking center stage. Get the recipe for the layered chicken fiesta... read more...
Zesty Weeknight Fare: Crunchy Chicken Taco Salad
... altogether. But when I stumbled across this Crunchy Chicken Taco Salad with a dash of lime, a sprinkling... crunchy chicken taco salad recipe When I got to the store to shop for ingredients, I opted for napa... thing. Get the recipe for Crunchy Chicken Taco Salad here.... read more...
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products