Asian Chicken Salad

3 Chicken Breast, Cooked and Diced
1 head of cabbage, shredded and/or chopped
4 green onions
1 pkg Ramen noodles, chicken flavor, brake the uncooked noodles
2 Tbsp sesame seeds
1 (3oz) pkg slivered almonds

Dressing:
Chicken flavor packed from Ramen noodles
2 Tbsp Sugar
½ cup salad oil (I use just high blend of Wesson oil)
4 Tbsp Vinegar
1 tsp Accent (this brings out the flavor so do not leave it out)
Salt & Pepper to Taste

Toast Almonds for 10 minutes in 300 degree oven. Combine all salad ingredients. Combine dressing ingredients and pour over vegetable mixture. Let set overnight in refrigerator. Stir well before serving.

Pale Goat Saltines

1 Box Saltine Crackers
1 1/3 Cup Vegetable Oil
1 package Hidden Valley Ranch DRESSING Mix (must be “Dressing” mix)
1 Tbls. Cayenne Pepper
1 Tbls. Red Crushed Peppers

Lay saltines in a 9X13 dish that has a cover. Mix well remaining ingredients, after mixed well, continue stirring while pouring evenly over saltines, cover and let stand for 10 minutes, turn dish upside down and let stand for 10 minutes, turn dish right side up and let stand 10 minutes, flip dish one more time and let stand 10 minutes.

Store in an air tight container……ENJOY!!

Asian Chicken Salad & Pale Goat Saltines