Asian Chicken Salad, Modified

The original version of this salad, the one I have had pretty regularly throughout my life, has ramen noodles and the accompanying packets of chicken flavored MSG. I modified my original recipe and nixed the noodles altogether (although in the future I may mix in some rice for bulk) and used some Chicken "Better than Bouillon" in the dressing to make up for the lack of poultry flavor. The ingredients:

Salad:

One head cabbage (or a bag of shredded)

1 T Sesame Oil

3 T Sesame Seeds

6 T Sliced Almonds

3 Chicken Breasts, Cooked and Cubed (I only had two, le sigh)

Dressing:

3/4 cup Vegetable Oil

6 T Rice Vinegar

4 T Sugar

1 tsp Pepper

Better than Bouillon to taste - maybe 2 tsp?

To make:

Shred the whole cabbage:

Toast the almonds in the sesame oil, adding the sesame seeds after the almonds have a little color:

Mix sesame seeds, almonds and chicken into shredded cabbage. Mix dressing together (it takes a bit of whisking to work the bouillon into the dressing) and stir into cabbage mixture.

Mix all well and you're done!