Dinner Shortcuts: Quick Almost-from-Scratch Meals

By Tara Bench

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Crunchy Chicken Noodle Salad
Antonis Achilleos

Crunchy Chicken Noodle Salad

You can substitute a can of mandarin oranges for the orange and try any kind of nut in place of the cashews.

Serves 4

Work: 25 minutes

Total: 50 minutes

1 package ramen noodles (discard flavor packet)
1 1/2 cups diced cooked chicken
6 radishes, thinly sliced
1 orange, peeled and diced
1 scallion, thinly sliced
5 ounces (1 cup) snow peas, chopped
1/2 cup coarsely chopped unsalted cashews
1 16-ounce package coleslaw mix
3/4 cup sesame ginger dressing (we used Newman's Own Lowfat Sesame Ginger Dressing)

1. Break uncooked ramen into small pieces in a large bowl. Combine with chicken, radishes, orange, scallion, snow peas, cashews, and coleslaw.
2. Toss salad with dressing, cover with plastic wrap, and refrigerate 25 minutes or up to 1 hour. Noodles will get softer the longer they sit.

Per serving: 410 calories, 17.5g total fat, 4.5g sat fat, 722mg sodium, 39g carbs, 47mg chol, 23g protein, 5g fiber

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