Categories: Salad
Ingredients
- 2 tbsp. canola oil
- 2 pkg. ramen noodles, crumbled
- 2/3 cup canola oil
- 2 tsp sesame oil
- 1/3 cup seasoned rice vinegar
- 1 tbsp. sugar
- 2 tbsp. soy sauce
- 1 1/2 lbs. chicken breasts
- 1/2 tsp pepper
- 1/4 tsp salt
- 14 oz. 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
Directions
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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.
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In a bowl, whisk oils, vinegar, sugar, and soy sauce until blended; set aside.
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Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill chicken, covered, over medium heat or broil 4 to 5 inches, until cooked through, 8 to 10 minutes on each side. Cool slightly and chop into 1/2-inch pieces.
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In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in a 8 to 10-qt. dish. Sprinkle with bacon; serve with the vinaigrette.