Oriental Cabbage Salad With Chicken

• 1 (16 ounce) bag coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped)
• 1 bunch scallion, thinly sliced
• 1 (3 ounce) package ramen noodles, broken up (Your favorite flavor!)
• 1 -2 cup diced cooked chicken breast
• 1/2 cup canola oil (or vegetable oil)
• 2 tablespoons sesame oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 1/2 tablespoons toasted sesame seeds
• 1/2 - 1 cup toasted slivered almonds

1. Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
2. Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
3. NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

head cabbage, scallion, ramen noodles, chicken, canola oil, sesame oil, rice wine vinegar, sugar, salt, white pepper, sesame seeds, almonds

Taken from www.food.com/recipe/oriental-cabbage-salad-with-chicken-175651 (may not work)