Lunch

Asian Chicken Salad #2 is for Lunch.

Asian Chicken Salad #2 takes 20 minutes to prepare.

Asian Chicken Salad #2 takes 7 minutes to cook.

Asian Chicken Salad #2 makes 4 servings.

The ingredients for Asian Chicken Salad #2 are:

1 package (30z) Oriental-flavor ramen noodles
1/2 cup presliced almonds
3/4 cup bottled redwine viniagrette
1 package (16 oz) coleslaw mix
2 cups shredded chicken
1/2 cup fresh cilangro leaves
2 scallions, both white and green, 1/4 cup

Here is how you make Asian Chicken Salad #2:

Preheat oven to 350.Breakup the ramen noodles with your hands, and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds wurn light brown, 6-7 minutes.Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.Place the slaw mix, chicken, cilantro and scallions in a large serving bowl. Toss to combine the ingredients well.Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.Number of Servings: 4Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Asian Chicken Salad #2 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 372.2

• Total Fat: 17.0 g
• Cholesterol: 65.7 mg
• Sodium: 563.2 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 2.3 g
• Protein: 30.3 g