3 tbsp 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
Instructions
Spray 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.
Originally Submitted
5/11/2012
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