Categories: Salad
Ingredients
- 1 lb. chicken breast halves
- 3 tbsp. soy sauce
- 2 tsp grated fresh ginger
- 1 recipe Asian Salad Dressing
- 5 cups torn mixed salad greens
- 3 cups assorted vegetables (such as fresh pea pods, halved crosswise; red sweet pepper strips; shredded carrot; and/or bite-size cucumber strips)
- 1 cup coarsely chopped red cabbage
- 1/4 cup sliced green onions
- 3 oz. pkg. chicken-flavored ramen noodles
- 2 tsp sesame seeds, toasted
Directions
-
Preheat broiler. Grease the unheated rack of a broiler pan. Place chicken breasts on prepared rack. In a small bowl, combine soy sauce and ginger; brush some of the mixture onto one side of each chicken breast half. Broil 4 inches from heat for 12-15 minutes or until chicken is tender and no longer pink, turning once and brushing once with the remaining soy mixture. Remove from heat; cool slightly. Cut chicken into bite-size strips. Set aside.
-
Meanwhile, prepare Asian Salad Dressing. In a large bowl, toss together the mixed greens, assorted vegetables, red cabbage, and green onions. Break dry ramen noodles into small pieces; add to salad.
-
Shake Asian Salad Dressing well; pour about 1/2 cup of the dressing over salad. Toss lightly to coat. Divide salad among four salad plates. Top each salad with one-forth of the chicken strips; pour remaining dressing over chicken. Top with sesame seeds.