Asian Chicken Salad

Recipe from Mimi (Kathy Mathison)

Ingredients

• 1 head cabbage, shredded

• 2 packs ramen noodles, spice packets discarded, broken into pieces

• 3-4 chicken breasts, boiled and diced or shredded

• 4 green onions, chopped

• ¼ cup sesame seeds

• ¼ cup slivered almonds

Dressing

• ¼ cup sugar

• ¾ cup oil

• 2 tsp salt

• 1 tsp pepper

• ¼ cup plus 2 Tbs wine vinegar -OR- cider vinegar

Directions

Mix all salad ingredients together. Toss with dressing, chill overnight.

Keeps in fridge 3–4 days.