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Aunt Marry's Chicken Salad

 

For the salad:

1 whole cooked chicken
2 packages Ramen noodles (chicken flavored)
1 head cabbage (green), chopped thin
4 green onions, chopped
4 ounces slivered almonds (optional)

For the dressing:

 

¾ cup oil
6 tablespoons vinegar (try apple cider or white balsamic)
1 teaspoon salt
1 teaspoon pepper
1/3 cup sugar Seasoning packets from Ramen noodles
Hot sauce, any kind, a squirt or two (optional)

Cut up chicken into bite-size pieces and put in large mixing bowl. Bring water to a boil and cook Ramen noodles until just done. Run under cold water to stop their cooking, drain well and cut into shorter pieces. Add chicken, chopped cabbage, green onions and almonds. Mix dressing in separate container and pour it over chicken and vegetables. Mix well. Refrigerate for one hour and serve.