Grilled Chicken Ramen Salad

Name: Grilled Chicken Ramen Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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

I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table, which doesn't happen every night (but I relish when it does). —Karen Carlson, Alameda, California

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

Directions

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.
In a small bowl, whisk oils, sugar, vinegar, and soy sauce until blended.; set aside.
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.
In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrot, lettuce, noodles and green onions in a 8- to 10-qt. dish. Sprinkle with bacon. Serve vinaigrette with salad.