4 Chicken breast cooked and shredded
2 heads of lettuce
2 pkgs. top ramen noodles ( don't use the flavor)
4 T. slivered almonds
4 T. sesame seeds
tear lettuce into pieces. Put into large bowl and add scallions. Break top ramen noodles into small pieces and add to lettuce. Toast Almonds at 350 for 5 minutes on a cookie sheet. Put Almonds, chicken, and sesame seeds with lettuce.
3/4 C. seasoned vinegar
1/2 C. Sugar
1 tsp. salt
1 tsp. pepper
1 C. Vegetable oil
Combine vinegar, sugar, salt and pepper. Shake in tupperware container until sugar is dissolved. Slowly add oil to mix. Pour over salad and toss. Enjoy!