Makes 4 big servings (3 oz of chicken each) or 6 smaller servings (2 oz chicken each)
The chicken can be grilled or broiled in the oven. You can be creative with whatever salad fixings and veggies you have in the refrigerator!
Ingredients:
4 C torn mixed greens, such as spinach, romaine, Napa cabbage, and or leaf lettuce (bags of mixed, washed greens decrease the preparation time)
2 C assorted fresh veggies such as pea pods, cucumber slices, and or matchstick carrots
I C coarsely chopped red cabbage (bags of precut mixed veggies work well and also decrease preparation time)
2 to 6 green onions, thinly sliced
1 3oz package ramen noodles (do not use the seasoning packet)
4 medium skinless, boneless chicken breast halves (about 12 oz total)
3 T reduced sodium soy sauce 2-3 t finely minced gingerroot, non-stick cooking spray
2 t sesame seeds (or chopped almonds), toasted (optional)
Pineapple Sesame Dressing:
1/3 C unsweetened pineapple juice (from a can of pineapple chunks)
1/4 C rice vinegar
1 T water
1-2 T reduced sodium soy sauce
2-3 T peanut butter (optional)
2-3 t sugar
1 1/2 t sesame oil
1/4 t pepper
Combine greens, and all the veggies in a large bowl. Break up the uncooked ramen noodles and add to salad. Set aside. Cut the chicken into 1/2 inch thick strips that are about 1 to 2 inches wide. Thread the chicken strips, accordion style onto skewers. Mix together the 3 T soy sauce and gingerroot. Brush the chicken with this mixture. Grill or broil these skewers on racks that are lightly sprayed with the nonstick cooking spray. Depending on their thickness, they will be done in 5 to 10 minutes. Turn the skewers half way through and brush again with the soy sauce mixture. Cut into a chicken piece to determine when they are done, looking for no remaining pinkness.
Combine all the ingredients for the Pineapple-sesame dressing and shake/mix well. Pour the dressing over the salad and toss. Divide salad onto 4 or 6 plates and add I to 2 skewers across each salad. Sprinkle with sesame seeds or almonds.
Calories and nutrients for 4 servings (without the peanut butter in the dressing): 205 cal, 6 g total fat 48 mg cholesterol, 677 mg sodium, 17 g carbohydrate, 3 g fiber, 22 g protein.
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