Grilled Chicken Asian Ramen Salad
Total Time: 00h 30m
Hands-on Time: 00h 30m
Makes: 4 servings
A ramen salad for meat lovers! Featuring succulent grilled chicken, coleslaw vegetables, toasted almonds and a tangy soy vinaigrette, it’s ready in 30 minutes for an easy weeknight dinner, but it’s also a great option for summer BBQs. This salad is best assembled just before serving so the vegetables stay crunchy.
Share with your friends
Ingredients
- 2 boneless, skinless chicken breasts
- Sea salt, to taste
- 1/2 teaspoon (plus more for chicken breasts) Simply Organic® Black Pepper
- 2 packs (3 ounces each) instant ramen noodles (discard seasoning packets)
- 1/4 cup slivered almonds
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon Simply Organic® Cilantro
- 4 cups coleslaw mix
Directions
- Preheat grill or a grill pan to medium-high. Season chicken with salt and pepper to taste on both sides. Grill for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees. Let rest for 10 minutes, then slice into thin strips.
- While the chicken is grilling, cook the ramen noodles according to package instructions (without the seasoning packets). Drain and rinse the noodles under cold water to stop cooking.
- In a small skillet over medium heat, toast the almonds until they’re golden and fragrant, about 2 to 3 minutes. Remove from heat and set aside.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, the 1/2 teaspoon black pepper, and dried cilantro.
- In a serving bowl, combine cooked ramen noodles and coleslaw mix. Pour dressing over top and toss to coat. Top with sliced grilled chicken and toasted almonds, and serve.
- For quicker prep, leftover rotisserie chicken, cold or reheated, can be used in place of the grilled chicken.
