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1
Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
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2
Pour this warm dressing into a bowl and add the shredded chicken.
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3
Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
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4
Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
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5
Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
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6
Drain the toasted items on paper towels and set aside.
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7
Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
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8
Put the frozen peas and carrots into a colander and rinse well with water.
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9
Add the drained peas and carrots to the salad and mix.
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10
With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
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11
Pour the dressing ingredients over the salad and mix well.
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12
Refrigerate salad if not serving immediately.
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13
Just prior to serving add the toasted ingredients to the salad and blend well,.
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14
(toasted ingredients will stay crunchy if not added until just before serving.
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15
).
