2 boneless, skinless chicken breasts
1/2 tsp. poultry seasoning (optional, for poaching water)
4 cups thinly sliced and chopped cabbage (or use 4 cups purchased coleslaw mix)
1/2 cup sliced green onion (or less, I like a lot of onion)
3/4 cup slivered almonds, toasted in dry pan
2 T sesame seeds, toasted in dry pan
1 pkg. dry ramen noodles, crushed (leave out ramen noodles for South Beach Diet but save seasoning packet for dressing)

Dressing:
2 1/2 T rice vinegar ( or more, to taste)
2 T Splenda or sugar (use Splenda for South Beach Diet)
chicken ramen noodle seasoning packet (or use about 1/4 tsp. chicken flavor base)
salt and fresh ground black pepper to taste
4 T olive oil + 2 T canola oil

While chicken cooks, mix together rice vinegar, Splenda or sugar, chicken ramen packet or chicken soup base, salt, and pepper, the whisk in the oil, one tablespoon at a time. Taste dressing to see if you want a little more vinegar, and when it’s flavored to your liking set aside to let the flavors blend.

Thinly slice and then chop enough green cabbage to make about 4 cups chopped cabbage (or use 4 cups packaged coleslaw mix.) Add cabbage to large bowl. Slice green onions and add to cabbage.

As soon as chicken is cool, dice into small pieces (less than 1/2 inch square) and add to cabbage mixture. Add dressing until the salad is as wet as you prefer, then toss to combine. (You may not need all the dressing.)

In a large dry frying pan, toast the almonds over low heat, about 90 seconds, or until almonds start to be fragrant. Add sesame seeds and toast about 60 seconds more, or until nuts and seeds are barely starting to brown.

Add toasted almonds and sesame seeds to salad, toss again to combine, season with salt and fresh-ground black pepper, and serve.

This recipe was found on Kalyn’s Blog.