Asian Chicken Salad

This is a quick easy recipe, perfect for hot summer days. Last year we had the crazy heat dome in the PNW, where we hit a crazy 108 F in Seattle (this is what I was trying to avoid when I moved away from Texas!).
Most apartments and homes in Seattle don't have AC, including our old rental house. After a long cold and rainy La Nina winter, we're glad to have sunny days. We've had some hot days but nothing crazy like last year. Fortunately, our house has smaller windows, trees outside for shade, and faces North so it's definitely cooler than our apartment downtown, which had huge glass windows and faced West, turning our apartment into a greenhouse.
This recipe is from B's mom, who is probably eats the healthiest diet out of anyone I know. She mostly eats vegetables / salads, home cooked meals, and rarely eats dessert. While B did not grow up enjoying vegetables, with time he has come to appreciate her salads, and this is his favorite one.
This Asian chicken salad can be an appetizer or a main meal. Enjoy!

Asian Chicken Salad

4 tablespoons sugar
3 tablespoons vinegar
4 tablespoons sesame oil
1 tablespoon salt
1 tablespoon dry mustard
1/2 pepper

shredded cooked chicken (we use the rotisserie chicken from Costco)
cabbage, chopped
instant ramen noodles, uncooked
cilantro, to garnish
salt and pepper, to taste

DRESSING: mix all the ingredients together and set aside

SALAD: Toss the chicken and cabbage in a bowl with your dressing. Top with instant ramen noodles for crunch and cilantro. Add salt and pepper to taste, if desired. Serve chilled and enjoy!

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