Ramen Teriyaki Chicken Salad

This recipe came from my sister-in-law, Kimberly, who is a fabulous cook and baker. This salad is refreshing in the summertime, but also good all year round. I love the variety of flavors that work beautifully together. 

Salad:
4 chicken breasts, boiled to internal temp 165 F
1/2 C teriyaki sauce

1 package shredded cabbage (or cut your own cabbage head)
1 C celery
1 can water chestnuts, sliced
8 green onions, sliced thin

Dressing:
1/2 C rice vinegar
3 T sugar
1 T teriyaki sauce
1/2 C oil
2 pkgs Ramen chicken flavored noodle soup flavoring (or less depending on taste)

Final Mix-Ins:
2 T sesame seeds
1/2 C almonds, slivered
2 pkgs Ramen chicken flavored noodles, crushed in pieces
1 can mandarin oranges, drained

1. Place chicken and 1/2 C teriyaki sauce in bowl to sit overnight or for several hours.

2. Combine cabbage, celery, water chestnuts, and green onions in large bowl. After chicken has sat overnight in sauce, cut into bite size pieces and mix in with cabbage mixture. 

3. For dressing: combine rice vinegar, sugar, 1 T teriyaki sauce, oil and flavor pkgs.  Refrigerate.  Don't add to salad until last minute. 

4. When ready to serve, combine salad, dressing and final mix-ins.