la choy stir fry sauce marinade, divided
2 (3 ounce) packages
chicken ramen noodles
fresh snow pea, trimmed, cut in half
1 cup matchstick carrots (from 10-ounce package) or 1 cup
thinly sliced baby carrots
chopped green onion, white and green parts
low fat sesame ginger salad dressing
Spray grate of outdoor grill with Pam 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 (1 cup each plate). Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.
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Asian Chicken Noodle Salad (For the Grill) (cont.)