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1
For the dressing, combine ingredients in a jar with a tight fitting lid and shake until well blended.
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2
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.
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3
Preheat grill to medium-high (about 400 degrees F).
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4
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.
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5
Meanwhile, combine salad mix, red bell pepper, pineapple and green onion in a medium-sized bowl. Cover and refrigerate until right before serving.
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6
Preheat oven to 400 degrees F. In a medium bowl, crush ramen noodles and drizzle with 3 Tablespoons of 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.
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7
In a small pan, cook and stir almonds and 4 Tablespoons of 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.
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8
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!
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9
**Try to prepare the dressing the day before so that you can marinate the chicken overnight**
