3 chickens, skin and bone
Garlic powder
4 tbsp. or so sesame oil
4 heads bok choy, sliced diagonally and lengthwise, including green tops
1 pkg. cold slaw mix or 1 sm. grated or thinly sliced cabbage
A few grated carrots
1 sm. red cabbage, thinly sliced
6 - 8 pkg. Top Ramen or similar noodles, crumbled (uncooked, do not use the seasoning packet)
1 - 2 bunches scallions, sliced
1 1/4 c. peanut oil
4 tsp. dark sesame oil
1 1/4 c. rice vinegar
4 tsp. reduced sodium soy sauce

Place chicken in baking dish. Sprinkle liberally with garlic powder. Drizzle sesame oil on top. Bake at 375 degrees, turning occasionally until cooked through, about 45 minutes. Cool. Discard the marinade - cooking liquid or use it to cook the wings. Cut into salad - sized cubes or chunks. Add to bok choy, cole slaw mix, carrots, cabbage, noodles and scallions. For dressing, combine remaining ingredients and pour over salad ingredients. Toss. Refrigerate at least 8 hours before serving. Serve on a leaf of Napa cabbage.