Grilled Oriental Chicken Pasta Salad
Makes 4 servings

Ingredients

• Chicken Ingredients
  • 4 - boneless (6-ounce) skinless chicken breast halves
  • 2 - Tablespoons soy sauce
  • 2 - packages (3-ounce) 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

Directions

1. First, you want to brush chicken with soy sauce.
2. Place your chicken onto grill over drip pan. Grill, turning once, for 15 to 20 minutes or until chicken is no longer pink and juices run clear when pierced with a fork.
3. While grilling the chicken, cook both packages of ramen noodle soup in 2-quart saucepan according to package directions, using only 1 seasoning packet. Drain.
4. To make the dressing, you want to combine the vegetable oil, vinegar, ramen noodle, ginger, and garlic in jar with tight-fitting lid. You want to shake well.
5. In a large bowl, toss together cooked noodles with the pea pods, green onions and carrots. You want to toss gently with dressing.
6. To serve, you want to divide salad among 4 plates. Slice each chicken breast half crosswise into 1-inch pieces; do not separate.
7. Top each salad with 1 chicken breast and sprinkle with cashews.