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Oriental Chicken Salad with Pineapple Sesame Dressing

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ready in: under 30 minutes
serves/makes:   4

recipe id: 6229

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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.

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Nutritional data has not been calculated yet.

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