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—that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! —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

Instructions

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

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 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.

4 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.