Oriental Chicken Salad

1 head cabbage (shredded) or prepared slaw mix
1 cup slivered almonds
3 bunches green onions, chopped
3 cups cooked chicken, chopped
1 (2 to 3 ounce) package Top Ramen Chicken Flavored Noodles

Dressing
1 packet Top Ramen Chicken Seasoning
1/2 cup granulated sugar
1/4 cup vinegar
1/4 cup peanut or cannola oil
3 tablespoons soy sauce

Mix dressing ingredients and shake well to blend.

Cook the chicken just before making the salad, or if you have cooked chicken, microwave until very warmed through.

Toast almonds in skillet with a few drops of oil or no-stick spray until golden brown.

Remove noodles from Ramen packet. Reserve the seasoning packet for the dressing. Break noodles into small pieces.

Make the dressing and place the warm chicken in the dressing for about 10 minutes to marinade, toss occasionally.

Mix cabbage/or slaw mix, cooked chicken, green onions, raw Ramen noodles, and toasted almonds, and serve immediately while the noodles are still, "crunchy".

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We make this salad as a main dish supper during the hottest part of the summer, and it really satisfies. I usually have packages of cooked chicken in the freezer, so after thawing in the microwave and heating it through, we put this together for a quick supper with no added heat in the kitchen.