I was watching an Episode of The Kitchen and Chef Jeff Mauro made a Miso-Glazed Salmon Cold Noodle Salad which intrigued me. I don't care for Salmon so I decided to make it with Grilled Chicken instead. It was very tasty and good for a change!
2 packages instant ramen noodles
2 tablespoons peanut butter
Juice of 1 lime
1/3 cup Asian Style Salad Dressing
1 cup Asian Style Salad Dressing (for marinating the chicken)
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish
2 chicken breasts, boneless and skinless
Place boneless breasts in a Ziploc along with 1 cup of the Asian Dressing and let sit for at least 30 minutes to a day.
Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes in the Refrigerator, tossing a couple times in between.
In the meantime, pat your chicken dry and cook your chicken breasts in a Sautee Pan, Barbequeue or Broil. Let rest until cooled and slice thinly. Place on top of the pasta mix and garnish with sesame seeds and sliced scallions.