Oriental Chicken Salad - Cheshire Cat

• 34 cup oil
• 3 tablespoons dark sesame oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 2 teaspoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon ginger
• 3 ounces ramen noodles, reserve seasoning packet for another use
• 1 lb chicken, cooked and chopped
• 12 teaspoon garlic salt
• 12 teaspoon paprika
• 8 cups green cabbage, shredded
• 2 -3 cups red cabbage, shredded
• 23 cup green onion, chopped
• 1 cup almonds, sliced, toasted

1. Combine oil, sesame oil, rice vinegar, sugar, soysauce and ginger in a bowl.
2. Break ramen noodles into small pieces.
3. put in bowl with marinade and stir to evenly coat.
4. cover and refrigerate overnight.
5. Sprinkle chopped cooked chicken with garlic salt and paprika.
6. Stir to evenly coat.
7. In very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage and chopped green onions.
8. Stir until evenly mixed.
9. Fold in sliced almonds.
10. Note: to toast nuts, spread on baking sheet and bake in 275 degree oven for 8 minutes or until brown.
11. watch careffully.

oil, dark sesame oil, rice wine vinegar, sugar, sugar, soy sauce, ginger, ramen noodles, chicken, garlic salt, paprika, green cabbage, red cabbage, green onion, almonds

Taken from www.food.com/recipe/oriental-chicken-salad-cheshire-cat-382359 (may not work)