SALAD:

6 to 8 chicken breasts (seasoned with salt & pepper)
1/2 head cabbage
1/2 head romaine or iceberg lettuce
1 bunch green onions
2 pkgs. ramen noodles (chicken flavor; save the seasoning packets)
1/2 cup slivered almonds
1/2 cup sesame seeds, toasted
1 can mandarin oranges, drained
1 can sliced water chestnuts, drained (optional)

Season the chicken breasts with salt and pepper. In a sauté pan with a little oil cook the chicken breasts. Let cool then set aside.

In a small sauté pan without oil (on medium heat) lightly toast the sesame seeds. Continuously stir the seeds to ensure they don't burn.

Chop the cabbage, lettuce and green onions. Chop the green onions all the way to the white. Set aside.

In a large bowl add the drained water chestnuts (optional), mandarin oranges, lettuce, cabbage, sesame seeds, almonds and green onions.

Shred the cooled chicken breasts with your fingers into small pieces. Then add to large bowl.

Add the dressing into the large bowl and toss. Taste to make sure flavor is up to par. If not add salt and pepper.

Break the ramen noodles up into nickel sized pieces. Then add to the large bowl and toss gently.

Refrigerate for about 1 hour and enjoy.

Note: This recipe makes about 8 to 10 (1 1/2 cups) servings.

Submitted by: Chef Chris Thompson