Asian Chicken Noodle Salad
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
PAM® Grilling Spray
4 boneless skinless chicken breasts (5 oz each)
3 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
2 pkgs (3 oz each) chicken ramen noodle soup
1 cup fresh snow peas, trimmed, cut in half
1 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
1/2 cup chopped green onions, white and green parts
1/2 cup low fat sesame-ginger dressing
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||5 g||23%|
|Dietary Fiber||3 g||11%|
|Vitamin C||16 mg||26%|
|Vitamin A||5371 iu||107%|
Spray cold grate of outdoor grill with 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.
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.
Divide noodle mixture evenly between serving plates. Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.