Chinese chicken and noodle salad

Recipe Information

Ingredients

• 1 3-ounce package low-fat ramen noodles

• 1/4 cup slivered almonds

• 1 tablespoon sesame seeds

• 1 1/2 teaspoons canola oil

• 1 pound boneless, skinless chicken breasts, trimmed

• Three 1/4-inch-thick slices fresh ginger

• 1/2 teaspoon salt

• 3 tablespoons orange juice

• 3 tablespoons apple cider vinegar

• 5 teaspoons reduced-sodium soy sauce

• 5 teaspoons sugar

• 3/4 teaspoon toasted sesame oil

• 2 cups green cabbage, shredded

• 1 medium carrots, shredded

• 3 scallions, chopped

Directions

• Preheat oven to 350°F.

• Crumble the ramen noodles onto a large rimmed baking sheet (discard the seasoning packet). Add the almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let the pan cool on a wire rack.

• Meanwhile, place the chicken in a medium skillet or saucepan with water to cover. Add three 1/4-inch-thick slices of fresh ginger and salt; bring to a boil. Cover, reduce the heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

• Also, combine the orange juice, apple cider vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

• Just before serving, combine the shredded chicken, cabbage, carrots, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Nutrition (per serving)

• Calories: 399 cal

• Total fat: 12g

• Saturated fat: 2g

• Monounsaturated fat: 5g

• Cholesterol: 96mg

• Sodium: 558mg

• Potassium: 581mg

• Carbohydrate: 30g

• Fiber: 4g

• Protein: 41g