Chicken Oriental Salad

 

Chicken oriental salad is really terrific and a nice change of pace.  

• 1/4 c soy sauce 
• 1/4 c rice vinegar 
• 1/4 c maple syrup 
• 1/4 c sesame oil 
• 2 t ground ginger 
• 1 1/2 lb. boneless, skinless chicken breasts 

Place soy sauce, vinegar, maple syrup, oil and ginger in a bowl and whisk to combine.  Reserve ½ c for salad.   Place the half cup of the marinade in a large zip bag with the chicken and refrigerate overnight.    Remove the chicken from the refrigerator and grill until fully cooked, slice and set aside.   

• 2 squares whole grain ramen noodles (broken into small pieces) 
• 2 T oil 
• 1 T sesame seeds 

Place the oil and noodles in a skillet and turn the heat on high.   Stir the noodles constantly for five minutes.    When puffed, stir in the sesame seeds and toss for a minute more.  Remove the pan from the heat and let cool completely. 

• 2 c green cabbage, shredded 
• 1 c carrots, finely chopped 
• 1 c slivered almonds, roasted 
• 1 c green onions, sliced 
• 2 T toasted sesame seeds 

Place the cabbage, carrots, almonds, onions, sesame seeds and remaining marinade in a large bowl and mix.  Stir in the ramen noodle mixture and top with sliced chicken.   Sprinkle with green onions and sesame seeds and enjoy.