Asian Chicken Noodle Salad for Two

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Vegetables and ramen noodles topped with a sliced Asian-glazed chicken breast for a main dish salad

  • PAM® Grilling Spray
  • 2 boneless skinless chicken breasts (5 oz each)
  • 1-1/2 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
  • 1 pkg (3 oz each) chicken ramen noodle soup
  • 1/2 cup fresh snow peas, trimmed, cut in half
  • 1/2 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
  • 1/4 cup chopped green onions, white and green parts
  • 1/4 cup low fat sesame-ginger dressing
  1. Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Brush chicken with 1 tablespoon 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 1/2 tablespoon stir fry sauce after turning.
  2. Meanwhile, bring 2 cups water to a boil in 1-quart saucepan. Break block of noodles in quarters; add noodles and seasoning packet to saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots and onions in medium bowl. Add dressing; toss lightly.
  3. 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.
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Nutrition Information
Calories: 438 View complete nutrition information
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Overall Rating

momof3 July 19, 2012

Delicious and super easy!