Grilled Chicken Ramen Salad

Posted: August 20

Time: 30 minutes

Yield: 8 servings

recipe image

Have your salads been a bit limp and lackluster lately? This Grilled Chicken Ramen Salad will bring you out of the slump with a very crunchy, Asian-inspired dish. The ramen noodles are slightly toasted, so they maintain their texture, and fresh snow peas and crumbled bacon add to that. Add the tangy vinaigrette to your Grilled Chicken Ramen Salad and you have a lunch worth closing your work computer for.


• 2/3 cup plus 2 tablespoons canola oil, divided • 2 (3 ounce) packages ramen noodles, crumbled • 2 teaspoons sesame oil • 1/3 cup seasoned rice vinegar • 1 tablespoon sugar • 2 tablespoons reduced-sodium soy sauce • 1 1/2 pounds chicken breast halves, boneless and skinless • 1/2 teaspoon pepper • 1/4 teaspoon salt • 1 (14 ounce) package coleslaw mix • 1/2 cup fresh cilantro, minced • 3 cups fresh snow peas, thinly sliced lengthwise • 2 cups carrots, shredded • 4 cups mixed salad greens, torn • 3 green onions, thinly sliced • 1/3 cup bacon, crumbled and cooked, optional • vinaigrette, optional, for serving


Step 1

Preheat the grill to medium heat.

Step 2

Lightly oil a grill rack.

Step 3

In a large saucepan, heat 2 tablespoons of the canola oil over medium-low heat. Add the ramen noodles; cook and stir until they are toasted, about 5-8 minutes.

Step 4

Remove the ramen from the pan and set them aside.

Step 5

In a small bowl, whisk the remaining canola oil, sesame oil, vinegar, sugar, and soy sauce until blended, then set aside.

Step 6

Sprinkle the chicken with the pepper and salt.

Step 7

Place the chicken on the prepared grill rack.

Step 8

Grill, covered, until a thermometer inserted into the thickest part of the chicken reads 165 degrees F, about 8-10 minutes on each side.

Step 9

Let the chicken cool slightly and chop it into 1/2-inch pieces.

Step 10

In a large bowl, combine the coleslaw mix and cilantro.

Step 11

Layer the coleslaw mixture, peas, chicken, carrots, salad greens, noodles, and green onions in an 8-10 quart dish. Sprinkle it with bacon, and serve the salad with vinaigrette.

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