INGREDIENTS

1. 1 (3 ounce)packageramen noodles, crushed
2. 1/2cupsunflower seeds
3. 1/2cupslivered almonds
4. 1 (12 ounce)bag pre-shreddedcabbage(cole slaw type)
5. 5green onions, thinly sliced
6. 1boneless skinless chicken breast, cooked and diced(can use pre-cooked rotisserie chicken)
7. 1 (5 ounce)canwater chestnuts, drained and sliced
8. 1cupsnow pea pods
9. 1/2cup sliveredcarrots

10. For the Dressing

11. 1/4cupvegetable oil
12. 1/4cuprice wine vinegar
13. 1tablespoonsoy sauce
14. 1/4cupwhite sugar(can use Splenda, to taste)
15. 1tablespoondark sesame oil

DIRECTIONS

1. Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
2. Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
3. Allow them to cool.
4. In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
5. Whisk together dressing ingredients and toss with the salad.
6. Serve at once or chill briefly before serving.