Zippy Chicken Coleslaw
Light & Tasty
"The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up," says Kathy Egan of Oceanside, California.
SERVINGS: 9
CATEGORY: Low Carb
METHOD:
TIME: Prep: 40 min. Cook: 10 min.
Ingredients:
- 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 pound boneless skinless chicken breast
- 1 package (3 ounces) hot and spicy ramen noodles
- 4 cups shredded cabbage
- 2 cups broccoli coleslaw mix
- 3 green onions, chopped
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons sliced almonds, toasted
- DRESSING:
- 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
Directions:
In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. 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 coleslaw, onions, sesame seeds, almonds and chicken.
In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat. Yield: 9 servings.