Chinese Chicken & Noodle Salad


  • 1 3-ounce package low-fat ramen-noodle soup mix , discard seasoning pkt
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons canola oil (I used non-stick cooking spray)
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 cups shredded green cabbage*
  • 1 medium carrot, shredded*
  • 3 scallions, chopped
  • 1/2  cup Kraft Lite Asian Toasted Sesame Dressing
  • 2 tbsp soy sauce

*I used a 10 oz. coleslaw mix from a bag!!


  1. Preheat oven to 350°F.
  2. Crumble ramen noodles onto a large rimmed baking sheet. Add almonds, sesame seeds and canola 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.
  3. Meanwhile, grill chicken either on an outdoor grill or George Forman Grill.  Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.
  4. Meanwhile, combine dressing and soy sauce in a small bowl or jar with a tight-fitting lid.
  5. 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.

Make Ahead Tip

  •  Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
  • You can also make this salad with pork, fish or steak especially if you have leftovers.

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