Sandee's Sensational Asian Salad with Chicken and Cabbage

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 tsp. poultry seasoning
• 4 cups thinly sliced and chopped cabbage
• 1/2 cup sliced green onion
• 3/4 cup slivered almonds, toasted in dry pan
• 2 T sesame seeds, toasted in dry pan
• 1 pkg. dry ramen noodles, crushed
• 2 1/2 T rice vinegar
• 2 T sweetener of your choice
• Chicken ramen noodle seasoning packet
• Salt and fresh ground black pepper to taste
• 4 T olive oil + 2 T canola oil

Directions

1. Cut away any visible fat or tendons from the chicken breasts. Pour water into a small frying pan, whisk in the poultry seasoning, and add the chicken. Cook it at a very gentle simmer until it feels firm and is cooked through, about 20 minutes. Take the chicken out of the pan and set it aside to cool.
2. While the chicken is cooking, combine the rice vinegar, Splenda or sugar, chicken ramen packet or chicken soup base, salt, and pepper. Whisk in the oil gradually, 1 tablespoon at a time. Taste the dressing and add a bit more vinegar if you want it sharper, then set it aside so the flavors can come together.
3. Slice the green cabbage thinly, then chop it until you have about 4 cups chopped cabbage, or use 4 cups packaged coleslaw mix. Put the cabbage in a large bowl.
4. Cut the green onions into slices and add them to the bowl with the cabbage. Once the chicken has cooled, dice it into small pieces, less than 1/2 inch square, and add it to the cabbage mixture.
5. Pour on enough dressing to moisten the salad the way you like it, then toss everything together. You may not use every bit of the dressing.
6. Set a large dry frying pan over low heat and toast the almonds for about 90 seconds, just until they begin to smell nutty. Add the sesame seeds and continue toasting for about 60 seconds, until the nuts and seeds are only lightly beginning to brown.
7. Add the toasted almonds and sesame seeds to the salad and toss once more. Season with salt and fresh-ground black pepper, then serve.