Asian Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Cups of thinly shredded fresh Cabbage1 long stalk of celery (diagonally sliced)1/4 Cup chopped green onions1 package Chicken flavored Top Ramen Soup 1 clove of garlic (minced)1 large, boneless, skinless* cooked chicken breast (diced)1 TBSP soya sauce (low sodium)2 tsp. cider vinegar1 TBSP of extra Virgin Olive Oil* pepper (optional)
Shred cabbage and place in large salad bowl. Add the sliced celery and green onions & toss.
In the meantime, boil the Ramen noodles (setting the dry soup mix packet aside) in plain water on top of the stove for 2 minutes, then rinse (immediately ) under cool tap water in a strainer. Allow to set aside until cool. (if they become sticky, toss them with a small amount of sesame oil and separate them with your fingers until the stickiness subsides.)
Crush the clove of garlic and place in a small bowl. Add the package of dry soup mix (left from the Ramen Noodles), vinegar, soya sauce and olive oil with the garlic and whisk briskly, forming a salad dressing.
Chop the cooled noodles into 3 inch strands and toss in with the cabbage mixture. Then slowly and evenly pour the dressing mixture over the salad and toss.
Serving Size: Makes four- 1 cup servings (approximately 207 calories per serving)
In the meantime, boil the Ramen noodles (setting the dry soup mix packet aside) in plain water on top of the stove for 2 minutes, then rinse (immediately ) under cool tap water in a strainer. Allow to set aside until cool. (if they become sticky, toss them with a small amount of sesame oil and separate them with your fingers until the stickiness subsides.)
Crush the clove of garlic and place in a small bowl. Add the package of dry soup mix (left from the Ramen Noodles), vinegar, soya sauce and olive oil with the garlic and whisk briskly, forming a salad dressing.
Chop the cooled noodles into 3 inch strands and toss in with the cabbage mixture. Then slowly and evenly pour the dressing mixture over the salad and toss.
Serving Size: Makes four- 1 cup servings (approximately 207 calories per serving)
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 12.7 g
- Cholesterol: 10.3 mg
- Sodium: 325.1 mg
- Total Carbs: 77.2 g
- Dietary Fiber: 4.1 g
- Protein: 9.7 g
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