Another Chinese Chicken Salad

This an adopted recipe. The notes read: I have been making my Chinese chicken salad this way for years, and everyone loves it, and you will too! I make minor changes, depending on what I like. I especially like lots of chicken, and I make sure to marinate and grill the breasts. If you are In a hurry, buy pre-cooked breasts. Also, I like to use pre-packaged tri-color cole slaw for great flavor and color.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup seasoned rice vinegar
• 1 1⁄2 tablespoons hoisin sauce
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon  sesame oil
• 1⁄2 cup  slivered almonds
• 1⁄4 cup sesame seeds
• 1 (3 ounce) package  Top Ramen noodles
• 1  small head of cabbage, finely chopped
• 1  bunch green onion, thinly sliced, including some of the green
• 2  cups  shredded  cooked chicken breasts (marinated in teriyaki is good)
• 1⁄2 cup cilantro, chopped

Directions

1. Dressing: In a small bowl whisk together vinegar, hoisin sauce, mustard and oil until smooth and set aside.
2. Toast almonds and sesame seeds in a dry skillet for about 3 minutes, and place in a large salad bowl.
3. Discard noodle seasoning packet, and crumble noodles into salad bowl.
4. Add cabbage, green onions, chicken an cilantro.
5. Pour dressing over salad and toss. Chill for 20 minutes.