Asian Chicken Noodle Salad
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
PAM® Grilling Spray
4 boneless skinless chicken breasts (5 oz each)
3 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
2 pkgs (3 oz each) chicken ramen noodle soup
1 cup fresh snow peas, trimmed, cut in half
1 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
1/2 cup chopped green onions, white and green parts
1/2 cup low fat sesame-ginger dressing
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 43 mg | 4% |
Carbohydrate | 38 g | 13% |
Cholesterol | 90 mg | 30% |
Total Fat | 13 g | 20% |
Iron | 4 mg | 22% |
Calories | 438 kcal | 22% |
Sodium | 835 mg | 35% |
Protein | 39 g | 78% |
Saturated Fat | 5 g | 23% |
Sugars | 9 g | 1% |
Vitamin C | 16 mg | 26% |
Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Brush chicken with 2 tablespoons stir fry sauce. Grill 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Brush top side of chicken with remaining 1 tablespoon stir fry sauce after turning.
Meanwhile, bring 4 cups water to a boil in 2-quart saucepan. Break each block of noodles in quarters; add noodles and seasoning packets to saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots and onions in large bowl. Add dressing; toss lightly.
Divide noodle mixture evenly between serving plates. Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.
Asian Chicken Noodle Salad