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Salad Recipes

General's Chinese Chicken Salad

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

Oxmoor House JANUARY 2006

Yield: 4 servings
Cook time:8 Minutes
Prep time:25 Minutes

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.

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

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General's Chinese Chicken Salad recipe