A great use of leftover chicken.

1 cup oil

6 tablespoons rice vinegar

¼ cup sugar

½ teaspoon pepper

2 packages ramen noodles

4 cups chopped cooked chicken

½ medium cabbage, shredded (about 4 cups)

¾ cups toasted sliced almonds

2 scallions, chopped

¼ cup toasted sesame seeds

Whisk together oil, rice vinegar, sugar, pepper and seasoning packets from ramen noodles.  Set aside.  Cook noodles according to package directions. Drain and transfer to a large bowl.  Pour ¼ cup of dressing over noodles and toss.  Add chicken, cabbage, almonds, scallions and sesame seeds. Mix well.  Pour the remaining dressing over salad and toss.  Cover and chill for at least 2 hours – and up to 24.  Serves about 10.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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