Chinese Chicken Salad

3 boneless skinless chicken breasts
1/4 cup of chicken stock
1/4 cup of soy sauce

Place chicken in non stick metal pan. Pour chicken stock and soy sauce over chicken. Sprinkle with salt and pepper.  Bake at 325° for 1 hour. Remove and cut into cubes. Allow to cool.

2 packages of chicken flavored ramen noodles (set flavor packets aside)
1/2 cup sliced almonds
2 tbsp. Sesame seeds

Spray cookie sheet with Pam. Crush uncooked ramen noodles. Spread ramen,  almonds,  and sesame seeds on sheet.  Bake at 350° for ten minutes until golden.

For dressing, in mason jar combine the following:

1 cup light olive oil
1/2 cup soy sauce
1/4 cup sugar
1 tbsp.  Mirin
2 tbsp.  Rice vinegar
1 tsp.  Black pepper
2 season packets from ramen

Shake well until sugar has dissolved.

In large mixing bowl combine 2 bags of sliced cabbage (Cole slaw mix),  6 green onions washed and sliced, cubed chicken,  and dressing.  Toss well. 

Sprinkle each serving with toast ramen almond mixture.  Will keep for several days in refrigerator.  Store ramen almond mixture in separate zip local to keep dry and crunchy.  Serve mandarin oranges on the side.