Regina's Chinese Chicken Salad

This recipe comes from my husband's cousin and is a family favorite. It is often requested for potlucks or even camping trips, and can be made ahead by keeping the dressing seperate, the lettuce and green onion in it's own ziploc bag, and by browning the Ramen noodles and almonds/seeds and putting them in their own ziploc once cooled, and by doing the same with the chicken. Then, when you're ready...just mix everything together!

• Ready In: 30 mins
• Serves: 12-14

Ingredients

• 3 -4  lbs boneless skinless chicken breasts
• 3 (3 ounce) packages  ramen noodles (discard seasoning packets)
• 1⁄2 cup  almonds, sliced
• 1⁄2 cup sunflower seeds
• 1⁄4 cup sesame seeds
• 1⁄2 cup butter
• 1  head iceberg lettuce
• 1  head red leaf lettuce
• 8  green onions, chopped

• DRESSING

• 1  cup canola oil
• 1⁄3 cup cider vinegar
• 1⁄2 cup sugar
•  salt and pepper

Directions

1. Mix dressing ingredients first and store in refrigerator until chilled. This can be done ahead of time, if desired.
2. Cook and cool chicken breast. They can be cooked according to your preference; I usually boil them in Swanson's chicken broth rather than water. Once cooled, shred or cube and keep in refrigerator until salad is ready to mix.
3. In large skillet, melt butter and crunch up the Ramen noodles (discarding the seasoning packets), along with the almonds, sunflower seeds (shelled) and sesame seeds, stirring often until they are a golden brown.
4. Remove and cool completly before mixing with other ingredients.
5. Shred, cut or tear lettuce and put in a large bowl to be mixed with remaining ingredients.
6. Combine lettuce mix, Ramen mix, chilled chicken, and dressing.
7. NOTE: As stated above, this salad can be made ahead of time if desired, and kept seperated in ziploc bags for mixing later.
8. You can also substitute cabbage for the lettuce, if desired.