Polynesian Chicken Salad
|Sesame seed||2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Chicken flavor ramen noodle soup mix||3 Ounce|
|Canned pineapple tidbits||8 Ounce, drained, 2 tablespoons juice reserved|
|White vinegar||2 Tablespoon|
|Reduced-sodium soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Shredded cabbage||3 Cup (48 tbs)|
|Cut up cooked chicken||1 Cup (16 tbs)|
|Green onions||8 Medium, sliced to make 1/2 cup|
|Shredded carrot||1⁄2 Cup (8 tbs)|
1 Heat the oven to 350 degrees farenheit.In an ungreased shallow pan ,spread sesame seeds and bake for 8-10 minutes stirring occasionally until golden brown and aromatic. Set aside.
2 In a 2-quart saucepan boil water.Break ramen noodles before opening the packet.Remove the seasoning pouch from the packet and add ramen noodles to the boiling water.
3 Cook for 2-3 minutes stirring occasionally until noodles are tender.Drain and rinse in cold water to cool.
4 In a small bowl mix reserved pineapple juice,1/2 teaspoon seasoning from ramen seasoning pouch,vinegar,soy sauce,honey and ginger.Set aside.
5 In a large bowl mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seeds.
6 Serve immediately