Ramen Salad Bowls with Grilled Chicken

Created by Rob Denman


  • 1/4 cup soy sauce
  • 2/3 cup orange juice
  • 1/4 cup canola oil
  • 2 tablespoon sesame oil
  • 2 tablespoon rice vinegar
  • 4 teaspoon honey
  • 1 1/4 pound chicken
  • 1 package ramen noodles
  • 1/3 cup almonds, slivered
  • 7 cup coleslaw mix
  • 1/2 red bell pepper, sliced
  • 3 green onions, sliced


  1. 1.In a medium bowl, combine soy sauce, orange juice, canola oil, sesame oil, rice vinegar, and honey. Combine and set half (3/4 cup) aside for the dressing.
  2. 2.Put chicken in a bag and pound until about 1/2 inch thick. Add remaining 3/4 cup marinade. Let sit for at least 30 minutes in the fridge.
  3. 3.Preheat grill over medium-high heat. Remove chicken from the marinade and cook for about 5 minutes per side, until no longer pink.
  4. 4.Preheat oven for 350 degrees.
  5. 5.While in the package, break ramen into small pieces. Spread the ramen pieces and almonds onto a sheet pan and toast in the oven for about 10 minutes.
  6. 6.In a large bowl, combine slaw mix, bell pepper, and green onions. Mix well.
  7. 7.To serve, top salad with ramen-almond mix and grilled chicken. Top with dressing.