Polynesian Chicken Salad

Polynesian Chicken Salad

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  1. 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.
  2. 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.
  3. 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.
  4. In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.
Makes 4 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 30mg;
  • Sodium 670mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 4g,
    • Sugars 16g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.