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
1. In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5 to 8 minutes. Remove from pan; set aside.
2. In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended.
3. Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat, or broil 4 to 5 in. from heat until a thermometer reads 165°, 8 to 10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.
4. 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 quart dish. Sprinkle with bacon; serve with vinaigrette.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table—
Nutrition Facts
1 serving: 458 calories, 29g fat (4g saturated fat), 47mg cholesterol, 738mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 22g protein.