4 cups mixed salad greens, torn, see tips 2 cups mixed fresh vegetables, bite size, see tips 1 cup coarsely chopped red cabbage 2 green onions, thinly sliced 3 ounces Oriental flavor ramen noodles, discard seasoning packet 12 ounces skinless boneless chicken breast halves, cubed non-stick cooking spray 3 tablespoons reduced-sodium soy sauce 2 teaspoons grated fresh ginger 2 teaspoons sesame seeds chive blossom flowers (optional) ***Pineapple-Sesame Dressing*** 1/3 cup unsweetened pineapple juice 1/4 cup rice vinegar, or use regular white vinegar 1 tablespoon water 1 tablespoon reduced-sodium soy sauce 2 teaspoons sugar 1 1/2 teaspoon toasted sesame oil 1/4 teaspoon black pepper
Pineapple-Sesame Dressing: In a screw-top jar combine pineapple juice, vinegar, water, soy sauce, sugar, sesame oil, and pepper. Cover and shake dressing mixture well. Chill and set aside.
In a large bowl toss together the mixed greens, desired fresh vegetables, red cabbage, and green onion. Break uncooked ramen noodles into small pieces; add to salad.
To prepare chicken, rinse chicken breasts; pat dry. Halve chicken breasts lengthwise. Spray the unheated rack of a broiler pan with nonstick coating. Place chicken breast halves on broiler rack. Stir together soy sauce and ginger root; brush onto chicken.
Broil 4 inches from heat for 10 to 12 minutes or till no pink remains, turning once and brushing with soy mixture. Remove chicken from heat; cool slightly. Cut chicken into bite-size strips; add to vegetable mixture.
Shake dressing and pour over the salad; toss to coat. Sprinkle sesame seed over all. Garnish with chive blossom flowers, if desired. Serve immediately.