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Oriental Chicken Salad

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Broiled
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Gourmet
Cook Time: 
15 Minutes

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