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Refreshing fruit mixed with poached chicken breasts and Chinese noodles make this salad light and delicious. Fine egg noodles make a good substitute for the Chinese noodles.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook noodles according to package directions. Drain; set aside. (You should have 2 cups.)

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  • Meanwhile, for soy-ginger dressing, in a screw-top jar combine olive oil or salad oil, lime juice, soy sauce, ginger, and garlic. Cover and shake well. Chill dressing until serving time. Shake dressing well before using.

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  • In a 10-inch skillet place green onion, parsley sprigs, and lemon slices. Add enough water to fill to a depth of 1 inch. Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain; discard liquid and seasoning. Cool chicken; cut into bite-sized strips.

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  • In a salad bowl combine chicken, Boston lettuce, red or green sweet pepper, orange sections, bamboo shoots, and cooked Chinese noodles. Cover and chill for at least 1 hour or up to 2 hours. To serve, pour soy-ginger dressing over salad. Toss gently to mix. Garnish with lime slices, if desired. Makes 6 servings.

Nutrition Facts

213 calories; 10 g total fat; 2 g saturated fat; 52 mg cholesterol; 386 mg sodium. 14 g carbohydrates; 18 g protein;

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