Serves: 5
Total Calories: 493

2 chicken breasts, skinned and boned
2 slices fresh ginger
1 1/2 cups water or chicken broth
3 cups shredded Romaine lettuce
3 cups shredded cabbage
1 cup bean sprouts
1/2 cup chopped cucumber
1/2 cup pea pods, stringed and cut into strips
1/4 cup chopped celery
1/4 cup chopped green onions
1/2 cup shredded carrot
1 package ramen noodle, broken up
1 tablespoon shredded beni shoga (pickled ginger )
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Dressing:
3 tablespoons rice or regular vinegar
1/4 cup water
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1/8 teaspoon salt

Salad:
Place chicken breasts in skillet with fresh ginger pieces and water or chicken broth. Bring to a boil. Reduce heat to low, simmer and cook partially covered for 10–15 minutes or just until chicken is done. Drain chicken. Cool and cut into very thin slices. Arrange lettuce on 3 dinner plates. Then arrange cabbage, chicken, and vegetables over salad. Sprinkle uncooked ramen noodles over top.

Dressing:
Shake Dressing ingredients together in a covered jar, pour over salad and toss very well. Serve at once.

Nutritional Facts:

Serves: 5
Total Calories: 493
Calories from Fat: 125

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