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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 9 |
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The ramen noodles five this hearty salad a little crunch, but it's still just as good the next day when they've softened up. Taken from the Light & Tasty magazine. Ingredients:
1 tablespoon paprika |
1/2 teaspoon dried thyme |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/2 lb boneless skinless chicken breast |
1 (3 ounce) package ramen noodles (hot and spicy flavor) |
4 cups cabbage, shredded |
2 cups broccoli coleslaw mix |
3 green onions, chopped |
2 tablespoons sesame seeds, toasted |
2 tablespoons almonds, sliced and toasted |
3 tablespoons sugar |
2 tablespoons reduced sodium soy sauce |
4 1/2 teaspoons cider vinegar |
2 1/4 teaspoons water |
2 1/4 teaspoons canola oil |
1/8 teaspoon pepper |
Directions:
1. In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
2. Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
3. When chicken is cool enough to handle, shred with two forks; cool completely.
4. Set aside seasoning packet from ramen noodles.
5. Break noodles into small pieces; place in a large bowl.
6. Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
7. In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
8. Add the contents of seasoning packet to the dressing; shake well.
9. Pour over coleslaw and toss to coat.
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