Curly noodles, almonds, sesame kernels and rice vinegar blend in this crunchy, tangy salad from a West Des Moines, Iowa, reader.
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.
In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.
Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
Reduce the calories and fat in this salad by using half as much oil in the dressing and fewer sesame seeds.