Fresh and Fixed to make an easy, flavorful noodle and salad bowl.
Preheat oven to 425. Cook chicken for 18-25 minutes or until golden brown and crunchy. Boil water and veggie broth then add noodles and cook to desired taste and softness. Mix salad bag with both the dressing from the salad bag and the chicken. Optional: add in other favorite lettuce as you may have on hand such as spinach and butter lettuce. Top salad with crunchy bits from salad bag (slivered almonds and wonton strips). Do not mix these to avoid them getting soggy. Remove chicken and drain noodles when done. Combine as desired- salad mix then noodles on top, or noodles and then salad mix on top of your big bowl. Top bowl with roasted chicken and then sprinkle with roasted black sesame seeds. Enjoy! Makes 3-4 servings.