Crunchy Ramen Salad with Grilled Chicken is a sweet and savory salad with marinated grilled chicken, crunchy ramen noodles, almonds, sweet red bell peppers and more!
I don't know about you, but it's blazing hot where I am! Here in Central Texas it's sittin' right around 100 degrees and I just about can't stand to go outside! It's so hot, I don't even want to turn on my oven, so what's better than a salad to beat the summertime heat?! It's great...I can send my sweet, never-see-me-sweat, honey out to grill the chicken breasts while I stay cool, collected and keep my makeup from melting in the air-conditioned house preparing the salad!
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!
Ingredients
- 4 boneless skinless chicken breasts
- 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
- Dressing:
- ½ cup sugar
- 1 cup oil
- ⅔ cup rice wine vinegar
- 2 T sesame oil
- 4 T soy sauce
Instructions
- For the dressing, combine packet of seasoning from Ramen soup, ½ 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**
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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