Oriental Chicken Salad Happiness

I've been in an odd mood lately where very few things sound good to eat. On Saturday I was looking through an old recipe book and found one of my favorites--Oriental Chicken Salad, a recipe donated to me by my mother-in-law, the lovely Ann. I made the salad yesterday for Sunday dinner and there was much rejoicing from the husband quarters. I only changed one thing and that was instead of doing chicken I put in some leftover delicious pork tenderloin, and it worked fabulously!

I came home today from a morning at the library with my girls completely famished. I told myself I would just take a couple bites of the huge bowl of leftover salad... I finally put it away when there was about 1/2 cup left. So sue me. It was good. And then I knew what recipe I was posting today on this sad little neglected blog.

And SO! All you lucky readers/aspiring chefs/bored housewives--I present to you:

Oriental Chicken Salad

Dressing:
1/4 cup unseasoned rice vinegar 1/2 cup oil
2 Tblsp soy sauce 1 tsp seasame seed oil
1/4 cup sugar

Mix about together, except oil. Add oil gradually and thoroughly mix. Refrigerate at least one hour or overnight.

Salad: Toss
1 large head caggabe, shredded
1/4 cup green onion, chopped
2-3 chicken breasts, cut into small pieces, sauted and cooled

Topping:
2 packages Top Ramen, broken into small pieces
1/4 cup seasame seeds
1/4 slivered almonds
1/3 cup butter or margarine

Melt butter and add Ramen, seeds, and almonds. Saute 5 minutes on medium heat or until golden brown. Stir constantly. Drain on paper towel.

*Just before serving, toss everything together and serve. This is really great with slices of warm bread. Eat your heart out!