Usually called Chinese Chicken Salad, nothing is really that Chinese about it. This is an American creation and a culinary testament to the benefits of the US melting pot. Dressing proportions are still in testing.
Tenderize chicken with jaccard. Salt and pepper chicken to taste. Place in small frying pan and cover with teriyaki sauce. Cook on medium low for 10 min a side. Let cool 5 mins. Chop and toss on cutting board to coat in teriyaki.
Mix dressing ingredients.
Chop romaine and toss with 1/3 cup of dressing.
Crumble brick of ramen noodles, toast almonds, drain oranges and chop onions and celery. Add to salad. Sprinkle sesame seeds and ginger. Add chicken toss and serve.
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (40%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 59.8mg||18 %|
|Sodium 2014.9mg||69 %|
|Potassium 895.3mg||24 %|
|Total Carbohydrate 56.7g||17 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 50.4g|
|Protein 21.3g||30 %|
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Calories per serving: 497
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