I thought this sounded great one night after I saw it in an email. The flavors were great, but the ramen noodles were throwing me off. Next time I'd probably omit them. I added in some purple cabbage as well, but as a word of caution if you do, it turns everything else purple. Purply pineapple is not pretty. =)
Polynesian Chicken Salad
slightly adapted from Betty Crocker2 teaspoons sesame seeds
2 cups water
1 package (3 oz) chicken-flavor ramen noodle soup mix (I would omit next time)
1 can (8 oz) pineapple tidbits (or slices -cut up), 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
1.Toast sesame seeds in a dry hot skillet, stirring often until golden. Only takes a few minutes, keep an eye on them. Set aside once done.
2.In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.
3.In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.
4.In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.
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enjoy,
:.