Asian Chicken Chinese Salad

Name: Asian Chicken Chinese Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 head Napa Cabbage very thinly sliced (I used a food processor); 1 bell pepper any color sliced or diced; 1 or 2 carrots grated or sliced; 3 Tbsp Reduced Sodium soy sauce; 6 Tbsp orange juice no pulp; 6 Tbsp rice vinegar; 1 Tbsp grated fresh ginger; 1 tsp Sriracha chile paste (aka rooster sauce); 1 1/2 tsp toasted sesame oil; black pepper; 1 cooked & chilled chicken breast diced; 1 package ramen broken up; 1/4 cup sliced almonds

Minutes to Prepare: 30

Number of Servings: 6

Ingredients

1 head Napa Cabbage, very thinly sliced (I used a food processor)1 bell pepper, any color, sliced or diced1 or 2 carrots, grated or sliced3 Tbsp Reduced Sodium soy sauce6 Tbsp orange juice no pulp6 Tbsp rice vinegar1 Tbsp grated fresh ginger1 tsp Sriracha chile paste (aka "rooster sauce")1 1/2 tsp toasted sesame oilblack pepper1 cooked & chilled chicken breast, diced1 package ramen, broken up1/4 cup sliced almonds

Directions

Make dressing (liquids and ginger) ahead of time as a marinate for the chicken (or only use 3/4 of the dressing when tossing the salad). Dice the chicken and chill (I prefer cold chicken in this salad)

Preheat the oven to 350 degrees

Breakup the ramen in the bag (i smash it with an ice cream scoop) and throw away the seasoning packet. Spray an 8x8 baking dish with cooking spray, and toss ramen and almonds. Bake for 10 mins or until brown.

Combine all the veggies, chicken, and toasted ramen/almonds in a big bowl. Pour the remaining (or 3/4 the dressing if you didn't use it for a marinade) dressing over the veggies and toss to coat.

Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ALICIASTURDY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 111.8
Total Fat: 1.9 g
Cholesterol: 22.8 mg
Sodium: 575.9 mg
Total Carbs: 12.9 g
Dietary Fiber: 1.2 g
Protein: 11.0 g

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