Chinese Chicken Ramen Salad

I was in the mood for a crunchy salad and I came upon this great recipe. It is perfect! the textures are great, the dressing just goes with it perfectly. I was afraid to make it because Chase hates salad and if I made this I wanted it to be the main course ( I am to tired to make anything else haha ). But i was pleasantly surprised when I went in for seconds Chase was already having thirds! He loved this salad and that says a lot!

4 Chicken breast cooked and shredded

2 heads of lettuce

6 scallions

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.

Dressing:

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!