2 whole cooked (boiled) chicken breasts
4 tbsp. toasted sesame seeds
4 tbsp. toasted, sliced almonds
1 head thinly sliced cabbage
4 chopped green onions
1 pkg. uncooked instant Ramen noodles

DRESSING:

4 tbsp. sugar
1 c. salad oil
2 tsp. salt
2 tsp. Accent (optional)
1 tsp. pepper
6 tbsp. wine vinegar

In small amount of butter, toast until lightly browned the sesame seeds and sliced almonds. Cook chicken breasts in salted water. Shred into bite size pieces. Prepare other ingredients as directed. The Ramen noodles can be broken up by hand. Toss all ingredients together.

Combine ingredients of dressing and shake well. Pour over the salad and toss again. Refrigerate and serve chilled.