Oriental Chicken Salad

This salad is very light, both in texture and taste.  Perfect for these balmy summer days we have been having!  I love the toasted nutty flavor.  The original recipe is huge!  I have cut down the measurements a bit, it still makes a lot.  When all is mixed together, the volume is just short of a Tupperware "Thatsa Bowl", if you might have one :).  I like to brown the noodles/nuts and mix together dressing ahead of time, makes last minute preparations much easier.  Be careful when browning, don't burn, the burnt flavor will take over.  If you would prefer to use fresh chicken rather than canned, go for it!  This is not fussy!

Oriental Chicken Salad

3 lbs. bag cabbage
3 green onion, diced
10 oz. canned chicken, shredded
1-1/2 package chicken Ramon noodles, reserve seasoning pkt.
1/3 c. sunflower seeds
6 oz. slivered almonds
5 T. butter

Mix together cabbage, onion and chicken.  Brown noodles, sunflower seeds and slivered almonds in butter.  Set aside.  Browning can be made ahead, seal and store.

Dressing

1/2 c. vegetable oil
1-1/2 tsp. soy sauce
1-1/2 pkts. of chicken seasoning from noodles
1/2 c. sugar
4 T. vinegar

Mix dressing ingredients together, mix well, can be stored in fridge for up to 48 hours. 

Mix dressing/browned ingredients with cabbage just before serving.