Chinese Chicken Salad

Chinese chicken salad seems to be a standard at Utah functions. I always enjoy it and I finally tried making my own. I searched recipes on the internet and put together all my favorite ingredients until I came up with this tasty version.

Chinese Chicken Salad

1 cup almonds, slivered
4 packages ramen noodles, broken
1 head cabbage, shredded
1-2 stalks green onion, finely chopped
1/2 bunch cilantro, chopped
4 boneless skinless chicken breasts, cooked and diced

Dressing:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup olive oil
1/2 T ginger paste (optional)
2 t sesame oil (optional)
4 T peanut butter

Cook almonds and noodles on a cookie sheet in oven at 350 for about 10 minutes or until toasted. Mix dressing in blender until combined. Toss everything in a large mixing bowl. This makes enough salad to feed an army!