This is one of my all time favorite salads.  Light, crunchy, tasty.  I hope you enjoy..

Chinese Chicken Salad 

Ingredients

• 3 Cups Diced Rotisserie Chicken

• 1 Head Napa Cabbage

• 1 Bunch Minced Green Onions

• 1/3 Cup Butter

• 1 (3 Ounce) Package Ramen Noodles, Broken

• 2 Tablespoons Sesame Seeds

• 1 Cup Slivered Almonds

• 1/4 Cup Cider Vinegar

• 3/4 Cup Vegetable Oil

• 1/2 Cup White Sugar

• 2 Tablespoons Soy Sauce

Directions

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.