Kay’s Chinese Chicken Salad

Serves 8 to 10

3-oz. pkg. chicken-flavored ramen noodles, uncooked and divided

1 head cabbage, shredded

4 boneless, skinless chicken breasts, cooked and shredded

2 T. onion, chopped

2 T. slivered almonds, toasted

2 T. sesame seed, toasted

Set aside ramen noodle seasoning packet for dressing; crush noodles. Combine all ingredients except seasoning packet in a large serving bowl; toss lightly to combine. Drizzle with dressing and toss again.

Dressing:

1 c. oil

3 T. sugar

1/3 c. vinegar

2 t. salt

reserved ramen noodle seasoning packet

Whisk together all ingredients.

Pick up a roast chicken at the deli for 2 easy meals in one. Serve it hot the first night, then slice or cube the rest to become the delicious start of a salad, soup or sandwich supper another night.