Dressing

1/3 cup sugar	¾ tsp. salt	½ tsp. pepper
1/3 cup cider vinegar	2 tbsp. oil

Salad

6 cups finely shredded cabbage	1 ½ cups cubed cooked chicken breast	1 pkg. chicken or oriental-flavor ramen noodle soup mix
3 tbsp. sliced or chopped almonds, toasted	2 tsp. sesame seed, toasted	1 green onion, thinly sliced

1. In small bowl, combine all dressing ingredients; mix well.
2. In large bowl, combine cabbage, chicken and onion; toss to mix.
3. Crumble ramen noodles; discard seasnoning packet or reserve for a later use. Add noodles, almonds and sesame seed to cabbage mixture. Add dressing; toss to coat.

Serving size: 1 2/3 cups
Calories: 290
Calories from fat: 120
Dietary exchanges: ½ starch, 1 fruit, 1 vegetable, 2 very lean meat, 2 fat OR 1½ carbohydrate, 1 vegetable, 2 very lean meat, 2 fat

Original Ingredients

4 cups finely shredded cabbage	2 cups cooked chicken	1 green onion sliced
½ cup sliced almonds	1 tbsp. sesame seed, toasted	2 tbsp. sugar
1 ½ tsp. salt	¾ tsp. pepper	5 tbsp. cider vinegar
½ cup oil

Calories: 500
Calories from fat: 320
Ingredient info:
Toasting brings out the aromatic oils in nuts and seeds that immediately boost flavor.

For this salad, we recommend toasting the almonds as well as the sesame seeds.

Ingredient substitution:
A bag of coleslaw blend can be used in place of the shredded cabbage in this salad.

Kitchen tip:
To save on prep work, purchase cooked chicken breast from the deli instead of cooking the poultry at home.