Grilled Oriental Chicken Pasta Salad

Oriental vegetables and noodles are the base for tasty grilled chicken breasts.


4 servings

Chicken Ingredients

4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons soy sauce
2 (3-ounce) packages oriental flavor ramen noodle soup

Dressing Ingredients

1/3 cup vegetable oil
1/3 cup rice vinegar or white wine vinegar
1 seasoning packet from ramen noodle soup package
3/4 teaspoon ground ginger
3/4 teaspoon finely chopped fresh garlic

Salad Ingredients

1 cup pea pods, tips and strings removed, cut in half
1/2 cup chopped green onions
2 medium (1 cup) carrots, cut into very thin 2-inch julienne strips
1/4 cup salted cashews


Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

Brush chicken with soy sauce. Place chicken onto grill over drip pan. Grill, turning once, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).

Meanwhile, cook both packages of ramen noodle soup in a 2-quart saucepan according to package directions, using only 1 seasoning packet. Drain.

Combine oil, vinegar, seasoning packet, ginger, and garlic in jar with tight-fitting lid; shake well.

Toss together cooked noodles and all salad ingredients except cashews in large bowl; toss gently with dressing.

To serve, divide salad among 4 plates. Slice each chicken breast half crosswise into 1-inch pieces; do not separate. Top each salad with 1 chicken breast; sprinkle with cashews.

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