Kathy Lake's Cook Book

Recipe for Oriental Chicken Salad

Type:   Salad
Ingredients:   4-6 boneless chicken breasts
(cooked and cut up into bite size chunks
or into strips)
1 large bag of coleslaw
1 jar sesame seeds
1 3-4 ounce bag sliced almonds
3 bags 8 ounce ramen noodles
1 bunch scallions
1/4 cup oil (sesame oil is preferred)

1 cup oil (canola or vegetable)
6 teaspoons rice vinegar
4 tablespoons sugar
1/2 teaspoon pepper
1 teaspoon salt
Procedure:   Crush noodles and brown with sesame seeds in 1/4 cup oil.
Combine with cut up chicken, coleslaw, scallions, and almonds. Prepare dressing and mix into rest of ingredients.
Serve at room temperature.

Let rest for awhile for more flavor.
Yields:   6-8 servings