Oriental Chicken Salad

• 1 head cabbage, thin sliced
• 1/2 c. grated carrots
• 1 red pepper
• 1 can sliced water chestnuts
• 3 bags chicken Top Ramen
• 1 bunch green onions
• 1/2 c. slivered almonds
• 4 Tbsp. toasted sesame seed
• 3 chicken breasts
• 2 Tbsp. red wine vinegar
• 2 Tbsp. sugar
• 1/2 c. canola oil
• 3 Tbsp. soy sauce

1. Boil chicken breasts, uncovered, for 30 minutes; set aside. Combine in large bowl the cabbage, carrots, chopped red pepper, water chestnuts, chopped green onions, almonds, sesame seed and Top Ramen noodles, crunched up into bite size pieces.
2. Cut up chicken breasts into 1/2-inch pieces; add to cabbage mixture.
3. In small bowl, combine vinegar, sugar, oil, Top Ramen seasoning packets and soy sauce; stir until well blended.
4. Pour over cabbage mixture; toss to coat.
5. May prepare same day or refrigerate overnight. Makes 12 (1-cup) servings.

cabbage, carrots, red pepper, water chestnuts, chicken, green onions, almonds, chicken breasts, red wine vinegar, sugar, canola oil, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210445 (may not work)