Chinese Chicken Salad

I got this from my friend Barbara several years ago. It's really tasty and light!

1/2 cup sesame oil

1/2 cup water

6 tablespoons rice vinegar

6 teaspoons of sugar

1 teaspoon black pepper

2 packages of beef flavored Top Ramen

8 green onions, chopped

1 16oz. package of chopped cabbage (for coleslaw)

3 large chicken breasts, chopped

1 cup teriyaki sauce

10 tablespoons slivered almonds

10 tablespoons sesame seeds

1. Mix oil, water, vinegar, sugar, pepper, and seasoning packets from Top Ramen together and shake well to make dressing. Refrigerate.

2. Cook chicken breasts in a skillet with teriyaki sauce for about 15-20 minutes until done.

3. Place almonds and sesame seeds on a baking sheet and toast at 350 degrees until golden brown.

4. Place Top Ramen noodles in a Ziploc bag and break into smaller pieces.

5. Finally, combine cabbage, green onions, almonds, sesame seeds noodles and chicken together.

6. Pour the refrigerated dressing over salad and mix well.

7. Set aside for 2 to 3 hours or until Ramen noodles are soft.