Chinese Chicken Noodle Salad

This recipe is probably not something new to you but it is a classic at our house. It is a summer favorite, a Lake Powell staple, a salad you could munch on all day.

Chinese Chicken Noodle Salad

1 head cabbage, chopped (or I use a 14 oz. pkg. of pre-made chopped cabbage. It also has a little carrot and purple cabbage and is so easy)

4 green onions chopped (the whole thing)

2 boneless chicken breasts, cooked and cubed

1/2 cup slivered almonds

2 T. sesame seeds (don't use'em if you don't have'um)

1 pkg. chicken Top Ramen noodles

Dressing:

2 T. sugar

3 T. vinegar (I use cider)

1/2 cup oil

1 tsp. salt

1/2 tsp. pepper

1 flavor packet from Top Ramen noodles

Cook and cube chicken. (In the pressure cooker it takes about 3 minutes.) Shred cabbage...please don't shred your fingers! (although can you see me opening up the package? So much easier. Make sure you rinse the cabbage in cold water and drain.) Chop onions. Break up Top Ramen noodles. Brown almonds and sesame seeds in 350 degree oven for about 10 minutes. Or do a quickie in a pan over the store. PLEASE don't burn them. This salad doesn't have a BBQ scent to it.

Mix up the dressing and pour it over the salad and stick it in the refrigerator for several hours or overnight. It tastes better when it is allowed to marinade for a bit. Now, get out a spoon and dig in!