General's Chinese Chicken Salad
Uncooked ramen noodles are sprinkled over this salad for extra crunch.
Yield: 4 servings
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Nutritional Information
Amount per serving
- Calories: 345
- Fat: 13.4g
- Saturated fat: 2.3g
- Protein: 27.0g
- Carbohydrate: 30.0g
- Cholesterol: 62mg
- Iron: 1.7mg
- Sodium: 780mg
- Calories from fat: 35%
- Fiber: 4.8g
- Calcium: 46mg
Ingredients
- 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
Preparation
- 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.
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Crunchy Chinese Chicken Salad with Wonton Chips
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