Tired of boring salads? This Grilled Chicken Ramen Salad is unique, easy to make, and delicious!
Ingredients• 2 tablespoons canola oil • 2 packages (3 ounces each) ramen noodles, crumbled • 2/3 cup canola oil • 2 teaspoons sesame oil • 1/3 cup seasoned rice vinegar • 1 tablespoon sugar • 2 tablespoons reduced-sodium soy sauce • 1-1/2 pounds boneless, skinless chicken breast halves • 1/2 teaspoon pepper • 1/4 teaspoon salt • 1 package (14 ounces) coleslaw mix • 1/2 cup minced fresh cilantro • 3 cups fresh snow peas, thinly sliced lengthwise • 2 cups shredded carrots • 4 cups torn mixed salad greens • 3 thinly sliced green onions • 1/3 cup crumbled cooked bacon, optional
In a large saucepan, heat the oil over medium-low heat. Add the ramen noodles; cook and stir until they are toasted, 5-8 minutes.
Remove them from the pan and set them aside.
In a small bowl, whisk the oils, vinegar, sugar, and soy sauce until blended, then set aside.
Sprinkle the chicken with pepper and salt. Place the chicken on a lightly oiled grill rack.
Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165 degrees F, 8-10 minutes on each side.
Cool slightly and chop it into 1/2-inch pieces.
In a large bowl, combine the coleslaw mix and cilantro.
Layer the coleslaw mixture, peas, chicken, carrots, salad greens, noodles, and green onions in an 8- to 10-quart dish. Sprinkle it with bacon, and serve the salad with vinaigrette.
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