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Asian Chicken Noodle Salad (For the Grill)

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“Grill”
READY IN:
50mins
SERVES:
4
YIELD:
4 1 breast with 1 cup salad servings
UNITS:
US

Ingredients Nutrition

  • Pam cooking spray, grilling spray
  • 4 boneless skinless chicken breasts (5 ounces each)
  • 3 tablespoons la choy stir fry sauce marinade, divided
  • 2 (3 ounce) packageschicken ramen noodles
  • 1 cup fresh snow pea, trimmed, cut in half
  • 1 cup matchstick carrots (from 10-ounce package) or 1 cup thinly sliced baby carrots
  • 12 cup chopped green onion, white and green parts
  • 12 cup low fat sesame ginger salad dressing

Directions

  1. Spray grate of outdoor grill with Pam grilling spray. Preheat grill to medium heat according to manufacturer's directions. Brush chicken with 2 tablespoons stir fry sauce. Grill 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Brush top side of chicken with remaining 1 tablespoon stir fry sauce after turning.
  2. Meanwhile, bring 4 cups water to a boil in 2-quart saucepan. Break each block of noodles in quarters; add noodles and seasoning packets to saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots and onions in large bowl. Add dressing; toss lightly.
  3. Divide noodle mixture evenly between serving plates (1 cup each plate). Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.

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