Grilled Chicken Ramen Salad
Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free
Category:
Salads
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Servings:
8+
Level:
Easy
Author:
Kristina Koslosky
Description
Grilled Chicken Ramen Salad is fresh, tasty salad made of grilled chicken breasts, broccoli slaw, fresh cilantro, snow peas, carrots, green onion, mixed greens, crispy bacon, and fried ramen noodles.
Ingredients:
- Dressing Ingredients
2/3 cup vegetable oil
1 tbsp. sesame oil
1/3 cup rice vinegar
1 tbsp. sugar
2 tbsp. soy sauce
Salad Ingredients
2 lbs. chicken breasts, halved
1/2 tsp. pepper
1/4 tsp. salt
1 package broccoli slaw
1/3 cup cilantro, diced
1 package snow peas
1 package shredded carrots
1 bunch green onions, diced
1/2 bacon, cooked and crumbled
Mixed salad greens
2 packages ramen noodles
2 tbsp. vegetable oil
Directions
1. In a pint mason jar, combine dressing ingredients.
2. In a large sauce pan, add 2 tbsp. vegetable oil. Crush ramen in packaging and add to pan. Cook for 5-8 minutes, stirring occasionally, until toasted. Remove from pan and transfer to a plate lined with paper towel. Repeat with other ramen package.
3. Half the chicken. With a meat tenderizer, pound the chicken to an even thickness. Season with salt and pepper.
4. Preheat the grill. Grill the chicken for 6-8 minutes, flip, and grill for another 6-8 minutes. Test with a thermometer and cook until chicken reads a temperature of at least 165 degrees. Remove from grill. Let cool and then either dice/shred the chicken.
5. In a large bowl, combine the grilled chicken, broccoli slaw, snow peas, shredded carrots, and green onions. Toss to combine.
6. If you are meal prepping, store the salad mixture separate from the mixed greens, dressing, bacon, and fried ramen noodles. Typically, we divide this salad recipe with a serving size of 8 into 4 meals for 2.
7. When you are ready to serve, combine the salad mixture and mixed greens. Pour dressing over salad. Toss to coat. Serve with crispy bacon and fried ramen noodles on top.
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