Chinese Chicken Salad

I tried to take a photo of the actual salad but it came out looking gnarly, like food in an old 1970s cookbook. So I opted for the photo of the brooding weather from this morning. But this salad is awesome. I made a big batch of it today and it sits as I type in the fridge getting yummier and yummier as all the flavors mingle. Many thanks to Erin for sharing the recipe below.

For salad:
1 small head cabbage
2-3 chicken breasts
5-6 chicken boullion cubes
1 cup chopped green onion
1 package ramen noodles, crumbled (no spice packet)
1/2 cup chopped almonds
1 T sesame seeds

For dressing:
1/2 cup oil
3 T vinegar
1 1/2 T sugar
1 t salt
pepper to taste

Boil water with the chicken boullion cubes. When water is boiling, throw in the chicken breasts and boil until cooked through (about 20 minutes). Take out and let cool on a plate. In the meantime, chop up cabbage until it is in bite-size pieces. Mix cabbage and green onion. Once chicken cools, tear into shreds/chunks and add to cabbage mixture.

Heat over to 350. On a cookie sheet lined with foil, mix crumbled ramen noodles, almonds, and sesame seeds. Toast in the oven for about 10-15 minutes, or until lightly brown.

Make dressing (mix all ingredients together thoroughly) and pour over top of salad mixture. Mix well. This salad gets better the more it sits and the flavors are allowed to intensify, (no worries about it getting soggy). Add a handful of the toasted crunchy mixture to the top of the salad right before serving.