Ramen-Veggie Chicken Salad

• 1/4 cup sugar
• 1/4 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 package (3 ounces) ramen noodles
• 1 tablespoon butter
• 1/3 cup sliced almonds
• 1 tablespoon sesame seeds
• 1 boneless skinless chicken breast half (6 ounces)
• 4 cups shredded Chinese or napa cabbage
• 1/2 large sweet red pepper, thinly sliced
• 3 green onions, thinly sliced
• 1 medium carrot, julienned

1. In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool.
2. Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes.
3. Grill chicken, covered, over medium heat until a thermometer reads 170u0b0, 4-6 minutes on each side.
4. Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.

sugar, canola oil, cider vinegar, soy sauce, ramen noodles, butter, almonds, sesame seeds, chicken breast, shredded chinese, sweet red pepper, green onions, carrot

Taken from www.tasteofhome.com/recipes/ramen-veggie-chicken-salad/ (may not work)