Chinese Chicken Salad
 
You will need:
 
1 Napa cabbage, small to medium sized,
sliced up starting at smaller end, do not include harder pieces at root end
2-3 stalks of green onions, sliced thinly
    (set aside)
2 pkgs Chicken flavored Top Ramen
3/4 cup salad oil
3/4 cup sugar
 1/2 cup Orchard seasoned rice vinegar
1 tblsp soy sauce
cooked chicken pieces (thighs, legs or breast meat) sauté, grill or roast
2-3 tblsp sesame seeds
1/2 cup sliced almonds
3/4 cube butter
 

In oven (400 degrees) brown on a cookie sheet 2 pkgs of broken up Top
Ramen Noodles. Include the seasoning packets, add 1/2 cup sliced almonds,
2-3 tablespoons sesame seeds and 3/4 cube butter cut into pieces, scatter all
over the top.  Watch this carefully as it burns easily.  Stir frequently, moving bottom
pieces to the top.  When browned but not dark, remove immediately from the cookie sheet, set aside to cool.
(depending on your oven, should take from 5 to 7 minutes) you want this lightly browned. 
Sauté the chicken pieces until well done, cool and shred.  You can also used left over roast chicken,
or sauté chicken breasts.  When cooled, shred well.
 
Now make the dressing for your salad.  Be sure this does not go on the
salad until just before serving as the salad will get soggy!
 
mix 3/4 cup salad oil
3/4 cup sugar
1/2 cup rice vinegar (I use seasoned vinegar)
1 tablespoon soy sauce
 
Mix all in a jar, shake well, set aside until ready to use. Combine the cabbage, green onions, and Top Ramen mixture.
Mix well, add the cooled shredded chicken, mix again.  Add dressing just as you sit down to eat. 
This amount of salad feeds a family or group with no leftovers!  If using partial servings,
 add dressing as salad is served.
 
This can be made days ahead.  Keep all components separate and put together just before
serving.  I like to add grilled shredded chicken or roast chicken, has more flavor.  Enjoy!
and do pass the recipe on!