I think you’ll enjoy this salad! It’s loaded with Grilled Chicken Breast, Crunchy Ramen Noodles, Lettuce, Green Onions, Sugared Almonds, Fresh Pineapple and Sweet Red Bell Peppers, all tossed in a Sweet Soy Vinaigrette. It’s perfect for a great summer meal!
Asian Chicken Salad
11 oz. pkg spring salad blend
1 package chicken flavored ramen noodles
3 T vegetable oil
1 cup green onions, sliced
1 red bell pepper slices
2 cups fresh pineapple chunks
1 cup whole almonds, coarsley chopped
4 T sugar
1/2 cup sugar
1 cup oil
2/3 cup rice wine vinegar
2 T sesame oil
4 T soy sauce
For the dressing, combine packet of seasoning from Ramen soup, 1/2 c. sugar, 1 c. oil, rice wine vinegar, sesame oil and soy sauce in a jar with a tight fitting lid and shake until well blended.
Preheat grill to medium-high (about 400 degrees).
Remove chicken breasts from marinade and pat dry with clean paper towels. Place on preheated grill and grill over medium-high heat for about 4 minutes per side (maybe a minute or two more depending on thickness). When done, place chicken breasts on a clean baking sheet or plate and loosely cover with foil. Let sit for 10-15 minutes.
In a small pan, cook and stir 1 c. almonds and 4 T. sugar over medium heat until almonds are caramelized (they will be light brown and coated with melted sugar), approximately 4-6 minutes. Spread the almonds on foil or wax paper. After they cool, break apart.
Right before serving, toss lettuce mixture, Ramen noodles, sugared almonds and sliced, grilled chicken breasts with enough dressing to coat (to taste). Serve in a large bowl and enjoy!
**Try to prepare the dressing the day before so that you can marinate the chicken overnight**