Oriental Pasta Salad with Grilled Chicken

Makes 6 servings

Sarah John Afana

ingredients

Grilled Chicken

4 boneless, skinless Chicken Breasts
1/2 cup Teriyaki Sauce
1 Tablespoon Honey

Salad and Dressing

3 packages Ramen Noodle Soup, Oriental Flavor
1/3 cup Vegetable Oil
1/3 cup Rice Wine Vinegar
1 Seasoning Packet from Ramen Noodle Soup
3/4 teaspoon Ginger
2 Cloves Garlic, minced
1 cup Carrots, chopped
1 cup Snow Peas, strings removed
1/2 cup Green Onion, sliced
1/4 cup Cashews (optional)

directions

Grilling the Chicken

In a small bowl whisk together the teriyaki sauce and honey. Place the chicken breast into a large zip-lock bag and pour in the sauce mixture. Refrigerate allowing to marinate at least 1 hour. Preheat grill to a medium flame. Place the chicken on the grill; discard marinade. Cook about 8 minutes per side or until cooked through. Allow to cool, shred to bite size pieces.

Salad and Dressing

1
In a medium saucepan cook the ramen noodles according to the package instructions, omitting the seasoning packets. Drain and rinse with cold water.
2
In a small bowl whisk together the oil, vinegar, 1 seasoning packet, ginger and garlic. Set aside.
3
Toss together the noodles, chicken, carrots, snow peas and onions in a large bowl. Drizzle with dressing and stir to blend well. To serve, sprinkle with cashews if using.

Source: Sarah John Afana