Grilled chicken breasts top a mixture of oriental vegetables and noodles in this tasty chicken recipe.
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4 (6-ounce) boneless skinless chicken breasts
2 tablespoons soy sauce
2 (3-ounce) packages oriental flavor ramen noodle soup
1/3 cup vegetable oil
1/3 cup rice vinegar or white wine vinegar
1 packet seasoning from ramen noodle soup package
3/4 teaspoon ground ginger
3/4 teaspoon finely chopped fresh garlic
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 orcharcoal 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, 15-20 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.
Cook both packages of ramen noodle soup in 2-quart saucepan according to package directions, using only 1 seasoning packet. Drain.
Combine all dressing ingredients in jar with tight-fitting lid; shake well.
Toss together cooked noodles and all salad ingredients except cashews in bowl. Add dressing; toss gently.
Divide salad among 4 plates. Slice each chicken breast half crosswise into 1-inch pieces; do not separate. Top each salad with chicken breast; sprinkle with cashews.
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