Prep 20 mins
Cook 12 mins
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.
- 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
- In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
- Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
- When chicken is cool enough to handle, shred with two forks; cool completely.
- Set aside seasoning packet from ramen noodles.
- Break noodles into small pieces; place in a large bowl.
- Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
- In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
- Add the contents of seasoning packet to the dressing; shake well.
- Pour over coleslaw and toss to coat.