Ramen Salad Bowls with Grilled Chicken

Updated at: Thu, 17 Aug 2023 03:17:32 GMT

Step 1

In a medium bowl, combine the soy sauce, orange juice, canola oil, sesame oil, rice vinegar, and honey. Whisk to combine and set half (3/4 cup) aside for the dressing. Working one at a time, place a chicken breast in a zip-top plastic bag and pound with a mallet or rolling pin to about 1/2 inch thick, being careful not to puncture the bag. Place all the pounded chicken breasts in one bag and add the remaining 3/4 cup marinade. Let marinate in the refrigerator for at least 30 minutes or up to overnight.

Step 2

When ready to cook, preheat a grill pan over medium-high heat (or preheat a grill to medium-high). Spray the pan with oil (or rub the grates with oil).

Step 3

Remove the chicken from the marinade (discard the marinade) and grill until the chicken is cooked through, about 5 minutes per side. Set aside to cool and then slice into strips.

Step 4

Preheat the oven to 350 degrees Fahrenheit.

Step 5

With the package still sealed, break the ramen into small pieces (about 1/2 inch) with a mallet or rolling pin. Open the package, discard the seasoning packet, and spread the ramen pieces and almonds on a medium sheet pan in an even layer. Toast, stirring halfway through, until golden brown, 6 to 10 minutes.

Step 6

In a large bowl, combine the slaw mix, bell pepper, and scallions. Toss well.

Step 7

Divide the salad evenly among 4 plates or bowls, about 1 1/2 cups each. Add the ramen-almond mix and grilled chicken, and top with the dressing.

Step 8

Combine the salad ingredients, except the ramen-almond mix, in a large bowl. Divide the salad evenly among 4 airtight containers. Pack the dressing (2 tablespoons each) and the ramen mix (1/4 cup each) in separate containers.

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