Asian Chicken Noodle Salad (For the Grill)

• Pam cooking spray, grilling spray
• 4 boneless skinless chicken breasts (5 ounces each)
• 3 tablespoons la choy stir fry sauce marinade, divided
• 2 (3 ounce) packageschicken ramen noodles
• 1 cup fresh snow pea, trimmed, cut in half
• 1 cup matchstick carrots (from 10-ounce package) or 1 cup thinly sliced baby carrots
• 12 cup chopped green onion, white and green parts
• 12 cup low fat sesame ginger salad dressing

1. Spray grate of outdoor grill with Pam grilling spray.
2. Preheat grill to medium heat according to manufacturer's directions.
3. Brush chicken with 2 tablespoons stir fry sauce.
4. Grill 10 minutes or until no longer pink in centers (165F), turning over after 5 minutes.
5. Brush top side of chicken with remaining 1 tablespoon stir fry sauce after turning.
6. Meanwhile, bring 4 cups water to a boil in 2-quart saucepan.
7. Break each block of noodles in quarters; add noodles and seasoning packets to saucepan.
8. Cook 3 minutes; drain.
9. Toss noodles with snow peas, carrots and onions in large bowl.
10. Add dressing; toss lightly.
11. Divide noodle mixture evenly between serving plates (1 cup each plate).
12. Cut each breast crosswise into 1/2-inch slices.
13. Place 1 sliced breast on top of each salad.

cooking spray, chicken breasts, choy stir, packageschicken ramen noodles, fresh snow, matchstick carrots, green onion, sesame ginger salad dressing

Taken from www.food.com/recipe/asian-chicken-noodle-salad-for-the-grill-499154 (may not work)