Ingredients

• 1 ¾ lb boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• ½ cup caramel-flavored topping
• ⅓ cup hickory barbecue sauce
• ¼ cup rice vinegar
• ½ teaspoon crushed red pepper

Steps

1. Preheat grill pan (or grill) on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands), then drizzle with oil. Add chicken to pan; cook 3–4 minutes on each side until browned.
2. Reduce heat to medium and cover; cook 4–5 more minutes on each side until chicken is 165°F. Whisk remaining ingredients until smooth.
3. Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from pan and brush with sauce. Slice chicken and serve with remaining sauce on the side for dipping.

Ingredients

• 1 (13 oz) Asian chopped salad kit (cabbage, toppings, and sesame dressing)
• 1 (5.3 oz) container nonfat plain Greek yogurt
• ¼ cup sliced fresh green onions
• 1 (3 oz) package oriental-flavor ramen noodles

Steps

1. Combine dressing from salad kit and yogurt in salad bowl; whisk until blended. Add remaining salad kit ingredients and onions.
2. Crush noodles in package; add to salad mixture (omit seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.