Nutrition First Fitness

Prep/Cooking Time:

40 Minutes

Ingredients

• Topping

  • 2 packages (1.6-ounces each) Thai Kitchen Instant Rice Noodle Soup (any flavor)
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoon canola oil

• Chicken

  • 1 pound boneless, skinless chicken breasts, trimmed
  • 3 slices (1/4-inch-thick) fresh ginger
  • 1/2 teaspoon salt

• Dressing

  • 3 tablespoons orange juice
  • 3 tablespoons cider vinegar
  • 5 teaspoons reduced-sodium soy sauce
  • 5 teaspoons sugar
  • 3/4 teaspoon toasted sesame oil

• Salad Mixture

  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded
  • 3 green onions, chopped

Directions:

1. Preheat oven to 350° F.
2. Crumble rice noodles onto a baking pan (discard seasoning packets). Add almonds, sesame seeds, and canola oil; toss to coat. Bake for 6-8 minutes. Stir and then return to oven until the noodles are golden brown, about 5 minutes more. Stir again and then let cool on pan.
3. Meanwhile, place chicken in a medium skillet or saucepan and cover with water. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently for 10- 15 minutes until no longer pink in the center. Transfer chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. Discard the poaching liquid.
4. For dressing, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until sugar has dissolved.
5. Combine shredded chicken, cabbage, carrot, and green onions in a large bowl

Servings:

4 Servings

Nutrition per serving:

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