4grilled chicken breastsseasoned with salt and pepper
DRESSING
2packages Oriental Ramen Noodle dry seasoning mix
1/2cupsugar
1/4cupcider vinegar
2Tbls.soy sauce
1/3cupvegetable oil
1Tbls.sesame oil
Instructions
In a large bowl, pour the coleslaw mix or green cabbage. Rinse and chop the broccoli and pour into the bowl with the cabbage. In a sauce pan, bring the pan to medium heat and add the butter, sesame seeds, crushed ramen noodles and almonds. Let the butter melt and the noodles and almonds get nice and golden brown. Once they are nicely browned and the butter is all melted. Turn off the heat and set aside.
Grill the chicken (or bake) until the chicken is cooked through. Season the chicken with salt and pepper. Once the chicken is cooked, let cool slightly and then cut into one inch pieces. Make the dressing by whisking together all of the ingredients. When you are ready to assemble, pour the ramen noodles/butter items over the cabbage. Add the diced chicken and then pour over the dressing. Toss to serve. Serve immediately or this salad can sit in the fridge for a couple hours until ready to serve (if you like the cabbage a little more soft).