Crisp, clean, and fresh. It’s everything you’re looking for in a healthy main dish and it’s packed with flavor! The orange-soy-sesame dressing is delicious. Double the dressing recipe and save some for the next day!
1 (3 oz.) package low-fat ramen noodle soup mix (discard the seasoning packet!)
1/4 cup slivered almonds
1 Tbsp. sesame seeds
1 1/2 tsp. canola oil
1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
3-4 slices fresh ginger
3 Tbsp. ORANGE JUICE
3 Tbsp. apple cider vinegar
5 tsp. reduced sodium soy sauce
5 tsp. Sugar
3/4 tsp. sesame oil
2-3 cups shredded Napa cabbage (less than 1/2 of a head of cabbage)
1 medium carrot, shredded
3 green onions, chopped
Preheat oven to 350*.
Crumble ramen noodles onto a large baking sheet. Add the almonds, sesame seeds, and canola oil. Toss to coat. Bake for 10 minutes, stir, and then bake for about 5 minutes more, until golden brown. Let the noodle mixture cool completely before using.
Meanwhile, place the chicken breasts in a medium-sized skillet or saucepan with enough water to cover them. Add the ginger slices and salt. Bring the water to a boil, cover, and reduce the heat to low. Simmer, gently, until the chicken is no longer pink in the center, 10-15 minutes. Remove the chicken from the liquid and allow to cool. Shred the chicken breasts and set aside.
Combine the orange juice, vinegar, soy sauce, sugar, and sesame oil in a small resealable container with a tight-fitting lid. Shake vigorously to combine, until the sugar has dissolved.
Just before serving, combine the cabbage, carrots, green onions, noodle mixture and chicken. Toss with the dressing and serve. Serves 4.
Helwi El Hayet