This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.
Makes: 4 servingsActive Time:
Total Time:
Ingredients
- 1 3-ounce package low-fat ramen-noodle soup mix , (see Note)
- 1/4 cup slivered almonds
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, trimmed
- 3 1/4-inch-thick slices fresh ginger
- 1/2 teaspoon salt
- 3 tablespoons orange juice
- 3 tablespoons cider vinegar
- 5 teaspoons reduced-sodium soy sauce
- 5 teaspoons sugar
- 3/4 teaspoon toasted sesame oil
- 2 cups shredded green cabbage
- 1 medium carrot, shredded
- 3 scallions, chopped
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