Chinese Chicken Salad

• 4 cups chicken, cooked and shredded (skin removed)
• 1 large green cabbage, coarsely shredded
• 6 -8 green onions, thinly sliced (including some of the green tops)
• 1/2 cup fresh cilantro, rinsed, stemmed and chopped
• 1 (5 ounce) can sliced water chestnuts
• 1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
• 3/4 cup sliced almonds
• Dressing
• 3 tablespoons rice wine vinegar
• 2 teaspoons dry mustard
• 4 teaspoons lemon juice
• 4 teaspoons soy sauce
• 3 -5 tablespoons sugar (depending on how sweet you like it)
• 1 large garlic clove (minced or pressed)
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame oil
• 2/3 cup canola oil
• 2 teaspoons sesame seeds

1. To assemble salad (do this as close to serving as is possible).
2. Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
3. Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
4. To make dressing:
5. Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
6. Pour dressing over salad and toss to coat.
7. This is a great main dish served with some fresh fruit and croissants.
8. Cooking time reflects the time to roast a chicken.

chicken, green cabbage, green onions, fresh cilantro, water chestnuts, ramen noodles, almonds, dressing, rice wine vinegar, mustard, lemon juice, soy sauce, sugar, garlic, ginger, sesame oil, canola oil, sesame seeds

Taken from www.food.com/recipe/chinese-chicken-salad-265208 (may not work)