Chinese Chicken Salad

1 Head Napa Cabbage

1 Bunch Scallions, Chopped

2 C. Chicken, Cooked and Cubed

1 (8 oz.) Can Mandarin Oranges

2 pkgs. Ramen Noodles, Broken into Pieces

2 Tbsp. Sesame Seeds

1 C. Sliced Almonds

¼ C. Olive Oil

½ C. Sugar

¼ C. White Vinegar

¾ C. Canola Oil 

2 Tbsp. Soy Sauce

In a large salad bowl, combine lettuce, scallions, chicken, and oranges. 

In a skillet, sauté ramen noodles, sesame seeds, and almonds in olive oil until golden brown. Cool completely. Add to lettuce mixture. 

In a saucepan, combine sugar, vinegar, canola oil, and soy sauce; boil for one minute. Cool completely. Immediately before serving, toss dressing lightly over salad and toss. 

Buxton, Deanna; Worldwide Ward Cookbook, Covenant Communications, American Fork, Utah, 2009. Pettitt, Liana, Chinese Chicken Salad, P. 218.