Chicken Oriental Salad

About once a month I put an entire chicken in the crock pot and roast it until the meat falls off the bones. I then shred the chicken and freeze it in zip lock bags so I have it on hand for quick meal preparation. This is one of my favorite ways to use it:

Chicken Oriental Salad

Preparation: Wash cabbage in water and vinegar, then slice thinly. If you are using frozen chicken, pull it out of the freezer the night before you need it.

Ingredients

½ head cabbage, sliced thinly

2 cups cooked chicken (boiled, roasted or grilled) cubed or shredded

½ c slivered almonds

1 package chicken top ramen, broken into pieces

3 T sesame seeds (optional)

Broil or saute ramen, sesame seeds and almonds until golden.

Dressing

½ C vegetable oil

3  T vinegar

1 ts salt

1 ts pepper

1 package top ramen seasoning

1 T sugar (optional)

Mix all dressing ingredients together. Add to salad.