Oriental Cabbage Salad With Chicken

This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!

• Ready In: 10 mins
• Serves: 12

Ingredients

• 1 (16 ounce) bag  coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped)
• 1  bunch scallion, thinly sliced
• 1 (3 ounce) package  ramen noodles, broken up (Your favorite flavor!)
• 1 -2  cup  diced  cooked chicken breast
• 1⁄2 cup canola oil (or vegetable oil)
• 2  tablespoons  sesame oil
• 3  tablespoons  rice wine vinegar
• 3  tablespoons sugar
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper
• 2 1⁄2 tablespoons toasted sesame seeds
• 1⁄2-1  cup  toasted  slivered almonds

Directions

1. Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
2. Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
3. NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.