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Ramen Salad Bowls with Grilled Chicken
Asian-inspired ramen salad bowls with grilled chicken.
Ingredients
Ingredients
(0/12)
1/4 cup soy sauce
667/1000 cup orange juice
1/4 cup canola oil
2 tablespoon sesame oil
2 tablespoon rice vinegar
4 teaspoon honey
1 1/4 pound chicken
1 package ramen noodles
333/1000 cup almonds, slivered
7 cup coleslaw mix
1/2 red bell pepper, sliced
3 green onions, sliced
Instructions
Instructions
(0/7)
1
In a medium bowl, combine soy sauce, orange juice, canola oil, sesame oil, rice vinegar, and honey. Combine and set half (3/4 cup) aside for the dressing.
2
Put chicken in a bag and pound until about 1/2 inch thick. Add remaining 3/4 cup marinade. Let sit for at least 30 minutes in the fridge.
3
Preheat grill over medium-high heat. Remove chicken from the marinade and cook for about 5 minutes per side, until no longer pink.
4
Preheat oven for 350 degrees.
5
While in the package, break ramen into small pieces. Spread the ramen pieces and almonds onto a sheet pan and toast in the oven for about 10 minutes.
6
In a large bowl, combine slaw mix, bell pepper, and green onions. Mix well.
7
To serve, top salad with ramen-almond mix and grilled chicken. Top with dressing.
