2 tbsp. sesame seeds
1/2 c. slivered almonds
2 c. cooked cubed chicken
1 sm. head cabbage, shredded
1 pkg. Top Ramen chicken noodles, crumbled
2 chopped green onions

DRESSING:

1 pkg. Top Ramen noodle seasoning
1/2 c. salad oil
3 tbsp. vinegar
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper

Put sesame seeds and almonds in a single layer in shallow pan. Toast at 350 degrees for 5 minutes or until golden. Watch carefully lest they become too brown. Set aside.

Put chicken in large bowl, and add the cabbage, crumbled noodles, and onions.

In a small bowl combine dressing ingredients and stir well. Pour over cabbage- chicken mixture. Stir, and store in covered bowl overnight to marinate. Just before serving sprinkle with sesame seeds and almonds. Toss lightly to distribute. Serves 6. This makes a wonderful light lunch on a hot summer day. Serve with crusty rolls.