| Oriental Chicken Salad
1/2 cup salad oil
6 tablespoons rice wine vinegar
1/4 cup sugar (or less)
1/2 teaspoon pepper
2 3-oz pkg chicken ramen noodles
4 cups finely chopped chicken (3med breasts)
1/2 med head cabbage, shredded (4 cups)
3/4 cup toasted sliced almonds
1 small onion, chopped
1/4 cup toasted sesame seeds
Cook noodles 2 to 3 minutes, drain and rinse in cold water. Whisk
together oil, vinegar, sugar, pepper and seasoning package from ramen noodles. Add
cabbage, almonds, onion, and sesame seeds and chicken to the noodles. Pour the dressing
and toss. Refrigerate 2 hours ( we add some red pepper flakes and some sezchuan pepper
blend to make it a little spicier)
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