General's Chinese Chicken Salad

Uncooked ramen noodles are sprinkled over this salad for extra crunch.

Yield: 4 servings
Recipe from Oxmoor House

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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


  • 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


  1. Combine first 7 ingredients in a small bowl; stir well with a whisk.
  2. 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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