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Polynesian Chicken Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Island-inspired chicken salad ready in 20 minutes for a quick and delicious dinner option.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F and evenly spread sesame seeds on an ungreased shallow pan. Bake for 8 to 10 minutes, stirring occasionally, until golden brown and fragrant. Remove from oven and set aside.
  • In a 2-quart saucepan, bring water to a boil. Break up ramen noodles, discard seasoning packet. Add noodles to boiling water, cook for 2-3 minutes until tender; drain. Rinse with cold water to cool.
  • Combine the reserved pineapple juice, 1/2 teaspoon of ramen seasoning, vinegar, soy sauce, honey, and ginger in a small bowl or 1-cup measuring cup. Set aside.
  • Combine noodles, pineapple, cabbage, chicken, onions, and carrot in a large bowl. Mix in the dressing and sesame seeds.

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