• Slice cabbage and put in a large mixing bowl.
• Break ramen noodles into small pieces and sprinkle over cabbage.
• Chop onion and sprinkle over mixture. Set aside.
• Cook chicken over low heat (don’t let it get too brown) about 4 minutes per side
• Chop chicken into bite-sized pieces and add to mixture.
• In small frying pan, toast slivered almonds and sesame seeds for a few minutes. Watch carefully so they don’t furn. This will bring out the flavor in the nuts. Sprinkle nuts and sesame seeds and cabbage mixture.
• Toss all ingredients to combine. Set aside and make the dressing.

Dressing:

• 1 cup vegetable oil
• 6 Tablespoons apple cider vinegar
• 6 Tablespoons sugar
• 1 teaspoon pepper
• 1 teaspoon salt
• Seasoning from Ramen noodle packets
• In medium-mixing bowl, or glass jar with lid, mix together all dressing ingredients. Stir vigorously until all ingredients are combined.
• Pour dressing over cabbage mixture and mix well to make sure the dressing is incorporated over all of the salad. Cover and refrigerate for 8 hours or overnight.