2 large Chicken Breasts - Boil with garlic salt/pepper/1 bullion cube (Shred)
Green Onion - As much as you like
Slivered Almonds - Toast in the oven, Broil on Low for 3min
1 head of Cabbage chopped up
Dressing:
2/3 Cup of Seasoned Rice Vinegar (I use Nakano - original)
1/3 Cup of Extra Virgin Olive Oil (or oil of your preference)
Pinch of Salt
Pinch of Sugar
2 Pinches of Pepper
Mix all together and there you have it! Some people put top ramen noodles in this, I choose not to because I eat this salad over the coarse of a few days and if the noodles are in there it gets very soggy. Lightly drizzle in the Dressing and taste test as you add more to see how much you would like.
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