Chinese Chicken Salad

4 chicken breast halves ($1.50)
2 Tbsp slivered almonds ($.30)
2 Tbsp toasted sesame seeds ($.15)
1 head cabbage finely chopped ($.50)
2 green onions, eliced ($.10)
2 pkg Ramen noddles/chicken flavor ($.50)
2 Tbsp sugar ($.01)
1/2 cup vegetable oil ($.40)
1 tsp salt ($.01)
1/4 tsp pepper ($.01)
3 Tbsp vinegar ($.01)

Cook chicken in small amount of water, covred until tender about 20-30 minutes; skin, de-bone, and dice chicken. Combine with toasted almonds & sesame seeds, cabbage, green onions, and uncooked noodles (crumbled). Set aside.

In a glass jar combine rest of ingredients; shake until well blended. Pour over salad and toss. Cover and put in fridge for at least 2 hours. (Some people use the seasoning in the dressing, some don't - I don't)

*Toasted Sesame Seeds and Almonds
To toast, spread almonds in shallow pan in single layer; bake at 350 degreesF for 2-3 minutes; add sesame seeds and bake another 2-3 minutes.

Serve with fresh fruits and vegetables and bread or muffins

SERVES: 8-10 (it served 6 adults and 4 children easily!)

TOTAL COST $3.50