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.

Place chicken in a gallon-sized Ziploc bag and pour half of the dressing over chicken. Seal tightly and refrigerate for several hours or overnight. Reserve remaining unused dressing for salad.

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.

Meanwhile, combine salad mix, red bell pepper, pineapple and green onion in a medium-sized bowl. Cover and refrigerate until right before serving.

Preheat oven to 400 degrees. In a medium bowl, crush ramen noodles and drizzle with 3 T oil; toss until well coated and spread onto a cookie sheet. Place cookie sheet in a 400 degree oven, stirring often to lightly toast noodles. Keep an eye on it and don’t let it burn! Remove and cool completely.

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**