Home Recipes Asian Ginger Salad

Asian Ginger Salad

by Erika Nicole Kendall

1-1/2 lb. boneless chicken breast
1 cup teriyaki marinade
1 package Ramen noodles (if you use the little packages, do not use the seasoning that comes with them)
½ cup slivered almonds
1 teaspoon sesame seeds
1 Tablespoon  sesame oil
2 bunches baby spinach
3 scallions, thin slice
8 oz. Mandarin oranges
1/3 to ½ cup ginger dressing

Clean and trim chicken.  Place in bowl with 1 cup marinade.  Cover and refrigerate for an hour or longer.

Remove from bowl, discard marinade and grill or sauté over medium heat, about 7 minutes each side.  Set aside, let cool, then shred into small pieces with two forks.

In medium sauté pan over medium heat add sesame oil.  Crumble ramen noodles and add to pan along with almond slices and sesame seeds.  Lightly brown and remove from heat.

Wash and dry baby spinach and place in a large bowl.

Add scallions to the spinach.  Add Mandarin oranges and shredded chicken.

Drizzle salad with Sesame Ginger Dressing to taste, toss, and serve.

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