Oriental Chicken Salad

1 head of cabbage, chopped
2 packages of ramen noodles, crushed (discard the seasoning packet)
2-4 oz. slivered almonds
2 T. butter
cooked chicken (2-4 breasts), cut up
bunch green onion, chopped
3/4 c. vegetable oil
4 1/2 T. seasoned rice vinegar
4 1/2 T sugar
2 t. salt
1 t. pepper

Combing chicken, green onion, and cabbage in a very large bowl.
In skillet over medium heat, melt butter. Add ramen noodles. As the ramen starts to brown, add almonds and stir until all is golden brown. Combine with chicken and cabbage and stir until well blended.

Combine oil, vinegar, sugar, salt, and pepper in a bowl or a jar with a lid. Stir or shake until well blended and pour over salad. Use tongs to well coat the cabbage and chicken.

I can't help but eat this right away. It is delicious. But, it is even better if you can be patient enough to refrigerate for at least 2 hours. Better the next day!