Oriental Chicken Salad with Ramen

• Dressing: 
• 1/2 cup vegetable oil
• 1/2 cup seasoned rice vinegar
• 1/3 cup sugar
• 1 1/2 Tbs sesame oil
• 1 tsp salt
• 2 teaspoons freshly ground pepper
• Salad:
• 2 Tablespoons butter
• 1/4 cup toasted sesame seeds
• 1 (2 1/2 ounce) package slivered almonds
• 2 packages Top Ramen noodles, crushed into small pieces
• 2 -3 chicken breasts, cooked and shredded - deli chicken is wonderful
• 1  extra large head Napa cabbage, chopped into bit sized pieces, Savory cabbage can be used
• 1/2 bunch chopped cilantro or to taste
• 1 bunch (5-6 stems) green onion, finely chopped

INSTRUCTIONS

1. In a small bowl, briskly whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.  I like to put it in something you can shake.  This dressing amount is large - you can 1/2 if you are a small family.  If you plan to make enough salad for left overs I would keep the dressing amount the same.  
2. In a pan over medium heat, melt butter. Add Top Ramen noodles (can add 1 flavor packet) and cook until slightly brown. Add sesame seeds and slivered almonds and continue stirring over heat until golden brown.  Cool to room temperature.
3. In a large bowl, combine cooked chicken, cabbage, onion, and cilantro.
4. Once cooled, add ramen mixture to the cabbage mixture and stir to combine. Dressing can be added to the full batch or added to each individual serving.  This will serve 2 - 4 depending.  
5. Serve with Easy Corn Bread.