Grilled Chicken Ramen Salad
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Grilled Chicken Ramen Salad
Category
Salads
Prep Time
30 minutes
Ingredients
- 2/3 cup + 3 tablespoons Fustini's Ginger Crush olive oil, divided
- 2 packages of ramen noodles, crumbled
- 2 tablespoons Fustini's Sesame oil
- 1/3 cup Fustini's Ginger & Honey balsamic
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (optional for a little heat)
- 1 1/2 pound boneless skinless chicken breast
- Kosher salt and freshly ground black pepper
- 1 pkg (14 oz) cole slaw mix
- 1/2 cup minced fresh cilantro
- 3 cups snow peas, sliced thinly lengthwise
- 1 cup shredded carrot
- 4 cups mixed salad greens
- 3 green onions, thinly sliced
- 1/3 cup cooked, crumbled bacon
Ingredients
Directions
- In a large saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add ramen noodles, cook, and stir until toasted, 5-8 minutes. Remove from heat and set aside.
- In a small bowl, whisk 1 tablespoon of sesame oil, 2/3 cup olive oil, vinegar, and soy sauce until blended. Set aside.
- Preheat the grill to medium-high heat. Pound chicken to a consistent thickness if needed. Pat dry and season with salt, pepper, and the last tablespoon of sesame and olive oil. Massage oil around the meat. Place chicken on prepared grill and cook until internal temperature reads 165 degrees F. (8-10 minutes on each side, depending on thickness). Remove from heat and allow to rest for 4-5 minutes. Chop or slice into pieces. Alternatively: cook in the oven or broil until chicken is done.
- In a large bowl, combine coleslaw mix, cilantro, peas, carrots, and salad greens. Toss with some of the vinaigrette until coated. Top with chicken, noodles, and bacon. Serve with additional vinaigrette.
Recipe Note
Substitute a citrus-infused olive oil. The little bit of bacon gives the saltiness you don't want to miss. Adapted from tasteofhome.com