I cut the recipe in 1/2 and there was enough for 4 adults. I would suggest using a combination of the purple and green cabbage as it will make the salad look nicer. I also used 3 chicken breasts for 1/2 the recipe. I like lots of chicken.

If you would like a little more zip then I would suggest adding some finely chopped garlic and maybe some finely chopped jalapeno pepper.

4	lrg	Chicken breasts, cooked & diced (add a few drops of sesame oil to oil you cook the chicken in)
1	jar	Sesame seeds
1	cup	Slivered almonds
1½-2	heads	Cabbage, chopped
2	pkgs	Chicken-flavered ramen noodles, uncooked, crushed
1-2	bunches	Green onion, chopped

• Marinate chicken in a good marinade sauce. I used Lawry's Herb and Garlic.
• Put sesame seeds, almonds and ramen noodles on a cookie sheet. Brown at 350° until lightly browned, stirring often. Put all ingredients together in large bowl.

  Mix:

  3	Tbsp	Sugar
  1½	cup	Salad oil
  6	Tbsp	Oriental vinegar
  2	tsp	Salt
  1	tsp	Pepper
  		Flavor packets from ramen noodles

• Mix well. Pour over salad and stir well to coat.
• Salad is just as good, if not better, the next day.