Oriental Chicken Salad
|Torn mixed greens||4 Cup (64 tbs) (Such As Spinach, Romaine, Napa Cabbage, And/Or Leaf Lettuce)|
|Fresh vegetables||2 Cup (32 tbs) (Such As Bean Sprouts; Pea Pods, Halved Crosswise; And/Or Cucumber Strips)|
|Coarsely chopped cabbage||1 Cup (16 tbs) (Red Variety)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (2 Onions)|
|Ramen noodles||3 Ounce (Do Not Need Seasoning Packet, 1 Package)|
|Skinless, boneless chicken breast halves||12 Ounce (4 Medium Sized)|
|Nonstick spray coating||1|
|Reduced-sodium soy sauce||3 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Pineapple sesame dressing||1 Tablespoon|
|Sesame seed||2 Teaspoon (For Dressing)|
|Chive blossom flowers||3 (Optional)|
1. In a large bowl toss together the mixed greens, assorted fresh vegetables, red cabbage, and green onions. Break uncooked ramen noodles into small pieces; add to salad, tossing to mix.
2. To prepare chicken, rinse chicken breasts; pat dry with paper towels. Halve chicken breasts lengthwise. Spray the rack of a broiler pan with nonstick coating. Place chicken breast halves on broiler rack. Stir together soy sauce and gingerroot; brush onto chicken. Broil 4 inches from heat for 10 to 12 minutes or till no longer pink, turning once and brushing with soy mixture. Cool chicken slightly.
3. Cut chicken into bite-size strips; add to vegetable mixture. Pour Pineapple-Sesame Dressing over the salad and toss to coat. Sprinkle sesame seed over all. If desired, garnish with chive blossom flowers.