Chinese Chicken Salad

This is one of my very most favorite salads ever! The looks of it don't do it justice, but the flavor and dressing is delicious and this recipe is requested often. I got this recipe from my Aunt Mindy who makes it for all my families bridal/baby showers. I make it a lot for potlucks and there's never leftovers.

Recipe:

1 Large head or 2 normal heads of cabbage

or 2 pkgs of coleslaw

3 chicken breasts

2 pkgs chicken flavor ramen noodles

1 c slivered almonds

green onions chopped finely (optional)

1/2 c sesame seeds (optional)

dressing (recipe below)

Cut up cabbage, shredded like coleslaw. Boil chicken until fully cooked then cool in fridge until ready to shred. Toast almonds, ramen, and sesame seeds until golden brown. Watch them closely in the oven because they will burn quickly. (I broil them on a cookie sheet with the door slightly opened) set aside. Chop green onions and combine them with cabbage and shredded chicken in a large salad bowl. Make the dressing and keep it and salad in fridge until ready to serve. Just before serving combine the salad with the toasted items and stir dressing because it separates then pour it over the top, stir to coat everything. Don't wait to long before eating this salad because it will go soggy and the noodles eventually go soft and you want it to be crunchy.

I listed the green onions and sesame seeds as optional because I often leave them out and it tastes fine.

Dressing:

7 Tbsp sugar

1 c oil

2 tsp salt

1 tsp pepper

8 Tbsp seasoned rice vinegar

2 tsp Accent (found by other seasonings at store)

2 packets from chicken flavor ramen noodles

Mix together, refrigerate and pour over salad right before serving. It will separate so just stir it again.