Crunchy Asian Chicken Salad

This a recipe from my childhood modified for ease, and taste.

• Ready In: 30 mins
• Serves: 8
• Yields: 16 cups

Ingredients

• 1  lb chicken breast
• 2  tablespoons  sesame oil
• 8  cups napa cabbage, shredded
• 7  green onions, chopped
• 1⁄2 cup  sliced almonds, toasted
• 1 (85 g) package  ramen noodles, crushed
• 1  cup  salad dressing (I recomend Newman's Own Lighten Up Low Fat Sesame Ginger Dressing)

Directions

1. Coat a large skilet with the sesame oil and pan fry the chicken breats untill golden brown. Remove from pan and let cool to room temperature.
2. In a large bowl combine cabbage and green onions. Then add almonds and ramen noodles.
3. Cut the cooled chicken into stips and add to the bowl.
4. Top salad with dressing and mix to combine.