Grace's Awesome Chinese Chicken Salad

A quick and easy chicken salad with the most awesome rice vinegar dressing! Great use for leftover chicken. I got this recipe from a lovely co-worker, Grace (she says she always doubles the onion amount). Best served within one hour of mixing. Enjoy!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons  salad oil
• 1 (3 ounce) package  ramen noodles (do not use seasonings)
• 1⁄2 cup  sliced almonds
• 2  tablespoons sesame seeds
• 2  cups  shredded  cooked chicken breasts
• 4  cups  finely shredded cabbage (1 small head- or buy a package of cole slaw salad mix- it has 5 or 6 cups already shredded)
• 1⁄2 cup  chopped green onion
•  salt, to taste

• Rice Vinegar Dressing

• 1⁄3 cup  salad oil
• 1⁄3 cup rice vinegar (or distilled white vinegar)
• 3  teaspoons sugar
• 1⁄2 teaspoon pepper

Directions

1. Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes).
2. Lift out mixture from frying pan; drain.
3. In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste.
4. Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated.
5. Serve within 1 hour of mixing.