Ingredients
1/4 cup sugar1/4 cup canola oil2 tablespoons cider vinegar1 tablespoon reduced-sodium soy sauce1 package (3 ounces) ramen noodles1 tablespoon butter1/3 cup sliced almonds1 tablespoon sesame seeds1 boneless skinless chicken breast half (6 ounces)4 cups shredded Chinese or napa cabbage1/2 large sweet red pepper, thinly sliced3 green onions, thinly sliced1 medium carrot, julienned
Preparation
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.
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.
Grill chicken, covered, over medium heat until a thermometer reads 165°, 4-6 minutes on each side.
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.
