1 chicken (baked & shredded)
1 cabbage (shredded)
1 c. chopped green onions
1 c. sliced almonds
2 pkg. Sapporo Ichiban - original noodles (use seasoning packet to sprinkle over salad)
2/3 c. rice wine vinegar (or desired amount)
1/3 c. saffola oil

Mix chicken, cabbage, onions and almonds. Sprinkle on the seasoning packet. Toss with vinegar and oil. Crush dry noodles into small bits (approximately 1/4 inch) and stir into salad just before serving so the noodles remain crunchy.