menu search

Asian Chicken & Cabbage Salad



Bring broth to simmer in large skillet over medium heat.
Add chicken and simmer until just cooked through, about 7 minutes.
Transfer chicken to plate to cool.
Add noodles to broth and add enough water to barely cover.
Cook until noodles are done, about 3 minutes.
Using slotted spoon, transfer noodles to bowl of cold water.
Drain & set aside.
Boil broth mix until reduced to 1/3 cup.
Transfer to small bowl to cool.
Add vinegar, cilantro, soy sauce, ginger, garlic, chili, and sesame oil to the broth and whisk to combine.
In large bowl, combine cabbages, red pepper, carrots, and onions.
Pour dressing over vegetables and toss to evenly coat.
Cut chicken into bite size pieces.
Arrange chicken and oranges on top of vegetables.
Cover and chill 30 minutes.
Serve on chilled plates.