March 3: Chicken Oriental Salad

From the cookbook "Recipes from the Heart"

2 chicken breasts, cut in bite size pieces, 
browned with soy sauce, salt and pepper
1/2 c sunflower seeds, toasted
1/2 c slivered almonds, toasted
1/2 head cabbage, chopped (4 cups)
4 green onions, chopped
1 pkg chicken flavored Ramen noodles
Toast seeds and almonds in oven at 350 until browned. In a large salad bowl combine chicken, sunflower seeds, almonds, cabbage, green onions and broken uncooked Ramen noodles. Set aside.


Dressing:
In a blender, add the following ingredients and mix well:
2 TB sugar
1/2 c oil
1 tsp salt
1/4 tsp pepper
3 TB vinegar
chicken flavoring pkg from Ramen noodles
Pour over salad and toss. Is ready to serve in 2 hours or can be covered and refrigerated overnight.