Chinese Chicken Salad

Ingredients

• 0.3 cup almonds sliced
• 7 oz mandarin oranges in juice drained canned
• 0.5 head napa cabbage shredded cored
• 3 tablespoons peanut butter 
• 18 oz japanese ramen noodles crushed
• 0.3 cup rice vinegar 
• 25 servings salt and pepper 
• 5  scallions thinly sliced
• 0.3 cup sesame seed 
• 3  chicken breast halves boneless skinless
• 2 tablespoons soya sauce 
• 0.3 cup sugar 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Place cabbage and scallions in a bowl. Bring peanut butter, 1/2 cup oil, sugar, vinegar and soy sauce to a boil in a small pan over medium-high heat, stirring. Simmer until thickened, about 1 minute. Cool slightly.
2. Warm a large skillet over medium heat. Taking one topping at a time, toast sesame seeds, almonds and ramen until lightly browned, stirring, about 3 minutes each.
3. Remove to a bowl.
4. Increase heat to medium-high; add 2 Tbsp. oil. Season chicken with salt and pepper. Saut, turning once, until cooked, about 8 minutes.
5. Remove and slice.
6. Add noodle mixture and oranges to bowl with cabbage. Toss in dressing. Top with chicken; serve.