Korean Chicken Cold Noodle Salad

Recipe Box


2 Chicken Breasts, cooked and sliced
1/2 cup Bon Vivan! Korean BBQ Glaze
2 cups Soba, Chow Mein, or Shanghai noodle, cooked and cooled
2 cups Napa Cabbage, thinly sliced
2 cups Spring mix or your favorite greens
1/2 cup Carrot, julienne
1/2 cup Tomato, diced
4 tbsp Green onion, sliced thinly on the bias
2 tbsp Sunflower seeds


Preheat barbecue. Place chicken on the grill and season with salt and pepper. Turn over and baste with Bon Vivant! Korean Barbecue Glaze. Turn chicken over once again and baste with glaze. Continue to turn and baste chicken every 2-3 minutes until chicken has reached and internal temperature of 180 degrees F. Remove from grill and keep warm. Cook soba noodles according to package instructions. Drain and cool noodles. Toss with Bon Vivant! Korean BBQ Glaze.

Place spring greens on plate and top with Napa cabbage, soba noodles, carrots, tomatoes, and green onion. Slice cooked chicken breasts and arrange on top. Garnish with sunflower seeds. Drizzle Korean BBQ Sauce on top of salad or to taste.

Yield: 2 portions

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