General's Chinese Chicken Salad

Oxmoor House
Uncooked ramen noodles are sprinkled over this salad for extra crunch.
4 servings


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1/4 cup red wine vinegar
1/4 cup low-sodium soy sauce
3 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon dark sesame oil
2 teaspoons honey
1 (3-ounce) package ramen noodles
6 cups shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 cup shredded carrot (about 2 medium)
1/4 cup slivered almonds, toasted


Prep: 25 Minutes
Cook: 8 Minutes

Combine first 7 ingredients in a small bowl; stir well with a whisk.

Discard seasoning packet from noodles. Break uncooked noodles into small pieces. 3. Place 1 1/2 cups lettuce on each of 4 serving plates; top each with 1/2 cup chicken and 1/4 cup shredded carrot. Divide ramen noodles evenly over each salad; top each with 1 tablespoon almonds. Spoon 2 1/2 tablespoons dressing evenly over each salad just before serving.

Created date

March 2010

Nutritional Information

Calories 345
Fat 13.4 g
Satfat 2.3 g
Protein 27.0 g
Carbohydrate 30.0 g
Cholesterol 62 mg
Iron 1.7 mg
Sodium 780 mg
Caloriesfromfat 35 %
Fiber 4.8 g
Calcium 46 mg