Chinese Chicken & Noodle Salad

1 3 oz. package low-fat ramen noodle soup mix
1/4 c. slivered almonds
1 Tbsp. sesame seeds
1 1/2 tsp. canola oil
1 lb. boneless, skinless chicken breasts
3 1/4-in-thick slices fresh ginger
1/2 tsp. salt
3 Tbsp. orange juice
3 Tbsp. cider vinegar
5 tsp. reduced sodium soy sauce
5 tsp. sugar
3/4 tsp. toasted sesame oil
2 c. shredded green cabbage
1 medium carrot, shredded
3 scallions, chopped

Preheat oven to 350 degrees F.


Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add 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 cool on the pan on a wire rack.


Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add giner and salt; bring to a boil. Cover, reduce 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 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)


Meanwhile, combine orange juice, 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, coming the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.


Makes 4 servings of about 1 1/2 cups each. Cost per serving: under $2.50 (US).

Number of Servings: 4

Recipe submitted by SparkPeople user MOIRALEIGH.