Ramen Chicken Salad

[nverland]

Ramen Chicken Salad

Ingredients For Salad:
2-4 cups cooked chicken, chopped (omit if making vegetarian)
1 head cabbage, shredded or chopped
1 bunch green onions, finely sliced
1-2 Tbsp toasted sesame seeds *Or substitute with sunflower seeds
¾ cup slivered almonds
2 packages ramen noodles
3 Tbs canola oil *can also use vegetable oil

Ingredients For Dressing:
¾ cup canola oil *can also use vegetable oil
4 ½ Tbs seasoned rice vinegar
4 ½ Tbs sugar
2 tsp salt
1 tsp black pepper

Directions:
In a small bowl, whisk together all the ingredients for the dressing; set aside. *It does not need to be chilled. Crunch up the ramen noodles (discarding the season packet). Pour your 3 Tbs of vegetable oil in a skillet, and toast the noodles over medium heat. When the noodles are lightly browned, add the slivered almonds, toasting for a few minutes until lightly browned as well. *It’s important not to brown the almonds at the exact time you brown the ramen. The almonds brown quicker and will burn. Remove from heat and let cool on a plate. In a large salad or mixing bowl, add the shredded cabbage, onion, chicken, and seeds. Pour dressing over salad and toss to coat. Add in the ramen and almond mixture; gently tossing to combine and coat.
Serves 8