Ramen noodles add the crunch and mandarin oranges sweeten up this Asian salad.
INGREDIENTS
-1 bag coleslaw (green and purple cabbage with carrots)
-3 scallions
-1 15oz can mandarin oranges
-1 red bell pepper
-1 package ramen noodles
-3 chicken breasts
-Whole wheat Panko breadcrumbs
-Asian sesame dressing
-Olive oil
DIRECTIONS
1. Dice the bell pepper and thinly slice the scallions on an angle, separating the white/light green parts from the dark green parts. Crush up the ramen noodles and drain the mandarin oranges.
2. Add the coleslaw, white/light green scallions, mandarin oranges, and bell pepper to a large bowl. Mix with tongs.
3. Place the chicken between two sheets of plastic wrap and pound flat with a meat mallet or rolling pin. This will allow the chicken to cook evenly.
4. Heat olive oil in a large skillet over medium heat. Lay out 1 bowl and 1 small plate. Pour some Asian sesame dressing in the bowl and add panko to the small plate.
5. Dredge the chicken by dipping in the Asian sesame dressing then the panko. Pan fry the chicken in the skillet for about 5 minutes per side.
6. To plate, add coleslaw mixture to a bowl, sprinkle on some of the crumbled ramen, drizzle with Asian sesame dressing, and toss with tongs. Slice the chicken and layer on top of the coleslaw salad. Garnish with dark green parts of the scallions.
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