2 boneless, skinless chicken breasts
1 head of cabbage
2 pkg Ramen Noodles, flavor pack discarded
6 tablespoons slivered almonds
6 tablespoons sesame seeds
4 green onions, thinly sliced
4 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
6 tablespoons rice wine vinegar
¾ cup vegetable oil

Place chicken breasts in a saucepan and cover with water. Bring to a boil, turn off the heat, cover and let sit for 30 minutes.

Shred cabbage and place in a large bowl. Crumble the noodles over the cabbage, add onions and toss thoroughly.

Place almonds and sesame seeds on a baking sheet and bake at 250° for 3 minutes. Set aside.

Remove chicken, when done, from saucepan and drain on paper towels. When cool enough to handle, shred chicken breasts and add to cabbage mixture along with the toasted nuts and seeds.

When ready to serve, mix dressing ingredients (sugar, salt, pepper, vinegar and vegetable oil) together, pour over salad and toss well.