I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table—that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! —Karen Carlson, Alameda, California
Grilled Chicken Ramen Salad Recipe photo by Taste of Home
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 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, vinegar, sugar and soy sauce until blended.
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, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.