Ingredients
2 tablespoons canola oil2 packages (3 ounces each) ramen noodles, crumbled2/3 cup canola oil2 teaspoons sesame oil1/3 cup seasoned rice vinegar1 tablespoon sugar2 tablespoons reduced-sodium soy sauce1-1/2 pounds boneless skinless chicken breast halves1/2 teaspoon pepper1/4 teaspoon salt1 package (14 ounces) coleslaw mix 1/2 cup minced fresh cilantro3 cups fresh snow peas, thinly sliced lengthwise2 cups shredded carrots4 cups torn mixed salad greens3 thinly sliced green onions1/3 cup crumbled cooked bacon, optional
Preparation
In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside.
In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside.
Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.
In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.
