Asian Chicken Salad

The first time I had this was when my husband's grandma made it for a dinner a few years ago. I crave it all the time now. I love the flavor and crunch of the toasted almonds and sesame seeds. It's best to make this and chill for about 5 hours for the flavor to get into the chicken. It gets all nice and juicy. The cabbage and almonds will soften if left too long so it's perfect for potluck dinners or when you can get it eaten up. Leftovers are okay but, like I said, it gets kinda soggy. So eat lots and lots of it! Trust me, that's not hard to do.

Asian Chicken Salad

2-3 bonless, skinless chicken breasts

2 Tbsp. sesame seeds

2 Tbsp. slivered almonds

1 head shredded chinese cabbage

1 pkg Oriental Ramen Noodles, uncooked

Dresssing

1 pkg. Oriental season mix

2 Tbsp. sugar

1/2 c. oil

3 Tbsp. vinegar

salt and pepper

Cook the chicken. I boil mine and then cube it up. Toast the sesame seeds and almonds. I put them in a pie pan and put them to broil on low. Stay right there and watch them or they'll burn. It doesn't take long. a minute or so.

They are so good like this! I had to make myself stop eating them long 

enough to finish the salad.

Chop up the cabbage and put in a large bowl. Add the seeds and almonds, chicken, and noodles (broken up).

Toss. Mix the ingredients for the dressing. Drizzle on top.

Toss again.

Refrigerate about 4 or 5 hours for the flavors to meld and the chicken to absorb some dressing.

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