Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 8 servings.

I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table-that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! -Karen Carlson, Alameda, California

Ingredients

2 tablespoons canola oil

2 packages (3 ounces each) ramen noodles, crumbled

2/3 cup canola oil

2 teaspoons sesame oil

1/3 cup seasoned rice vinegar

1 tablespoon sugar

2 tablespoons reduced-sodium soy sauce

1-1/2 pounds boneless skinless chicken breast halves

1/2 teaspoon pepper

1/4 teaspoon salt

1 package (14 ounces) coleslaw mix

1/2 cup minced fresh cilantro

3 cups fresh snow peas, thinly sliced lengthwise

2 cups shredded carrots

4 cups torn mixed salad greens

3 thinly sliced green onions

1/3 cup crumbled cooked bacon, optional

Directions

1. 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.

2. In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside.

3. 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.

4. 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.

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