Asian Chicken Noodle Salad (For the Grill) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 21 |
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Grill Ingredients:
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) packages chicken 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 |
1/2 cup chopped green onion, white and green parts |
1/2 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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