Like a salad with plenty of crunch? Then this refreshing recipe is sure to please. Toasted ramen noodles, almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. —Linda Gearhart, Greensboro, North Carolina
Ramen-Veggie Chicken Salad Recipe photo by Taste of Home
1 boneless skinless chicken breast half (6 ounces)
4 cups shredded Chinese or napa cabbage
1/2 large sweet red pepper, thinly sliced
3 green onions, thinly sliced
1 medium carrot, julienned
In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool.
Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes.
Grill chicken, covered, over medium heat until a thermometer reads 165°, 4-6 minutes on each side.
Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.