Name: Grilled Chicken Ramen Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Ingredients for - Grilled Chicken Ramen Salad

1. 2 tablespoons canola oil

2. 2 packages (3 ounces each) ramen noodles, crumbled

3. 2/3 cup canola oil

4. 2 teaspoons sesame oil

5. 1/3 cup seasoned rice vinegar

6. 1 tablespoon sugar

7. 2 tablespoons reduced-sodium soy sauce

8. 1-1/2 pounds boneless skinless chicken breast halves

9. 1/2 teaspoon pepper

10. 1/4 teaspoon salt

11. 1 package (14 ounces) coleslaw mix

12. 1/2 cup minced fresh cilantro

13. 3 cups fresh snow peas, thinly sliced lengthwise

14. 2 cups shredded carrots

15. 4 cups torn mixed salad greens

16. 3 thinly sliced green onions

17. 1/3 cup crumbled cooked bacon, optional

How to cook deliciously - Grilled Chicken Ramen Salad

1 . Stage

In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside.

2 . Stage

In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended.

3 . Stage

Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat, or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.

4 . Stage

In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.