1-1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
3 cups fresh snow peas, thinly sliced lenghtwise
2 cups shredded carrots
4 cups torn mixed salad greens
3 thinly sliced green onions
1/3 cup crumbled cooked bacon, optional
In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and 5-8 minutes or until toasted. Remove from pan; set aside.
In a small bowl, whisk oils, sugar, vinegar, and soy sauce until blended.; set aside.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with pepper and salt. Place chicken on grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces.
In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrot, lettuce, noodles and green onions in a 8-10 qt. dish. Sprinkle with bacon. Serve vinaigrette with salad.