POLYNESIAN CHICKEN SALAD

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Polynesian Chicken Salad image

Dinner ready in 20 minutes! Try chicken salad in a new way - perfect if you love Island cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

2 teaspoons sesame seed
2 cups water
1 package (3 oz) chicken-flavor ramen noodle soup mix
1 can (8 oz) pineapple tidbits, drained, 2 tablespoons juice reserved
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
3 cups shredded cabbage
1 cup cut-up cooked chicken
8 medium green onions, sliced (1/2 cup)
1/2 cup shredded carrot

Steps:

  • Heat oven to 350°F. In ungreased shallow pan, spread sesame seed. Bake 8 to 10 minutes, stirring occasionally, until golden brown and aromatic. Set aside.
  • In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.
  • In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.
  • In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 16 g, TransFat 1 1/2 g

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