Revised 2015 Dec 02
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.
1/4 cup almonds, slivered
1 tablespoon sesame seeds
1 1/2 teaspoons oil or appropriate fat
3/4 pound chicken breast halves, boned and skinned, trimmed
3 slices fresh ginger, 1/4" thick
1/2 teaspoon fish sauce
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons soy sauce
4 teaspoons sugar
1/2 teaspoon Sriracha
1 teaspoon toasted sesame oil
3 cups green cabbage, thinly sliced
1 medium carrot, shredded
2 scallions, chopped
Preheat oven to 350°F.
Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
Quarter, core and thinly slice the cabbage.
Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
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