Chinese Chicken Salad

recipe by Mona Elkurd

Ingredients
1 package Top Ramen noodles, broken up and deep fried
1 cup toasted, slivered almonds
1/3 cup toasted sesame seeds
1 bag (16 ounce) shredded coleslaw mix
1 cup shredded red cabbage
2 cups grilled chicken breast, sliced

In a large bowl combine coleslaw, cabbage, almonds, sesame seeds and noodles. Top with chicken and dressing.

Dressing
3 cups sugar
2 cups canola oil
1 cup distilled white vinegar
½ cup soy sauce

Combine all ingredients in medium saucepan and bring to a boil. Let cool completely before using. There will be extra dressing. Store refrigerated for up to 4 weeks.