Chinese Chicken Salad

Fill a pan half full with warm water and poach the chicken breasts. While those are cooking, chop up the cabbage into bite-size pieces and put them in a large bowl. Chop up the onion and add to the bowl. Break up the uncooked ramen into bite-size pieces (I like to beat the heck out of it while it's in the package to break it up - it's more fun that way :) and throw them into the bowl as well. Now add the sunflower seeds and toss everything together.

This part you just have to experiment to get the right amounts: Pour oil over the mix and toss again, making sure it all gets covered. The amount of oil may vary depending on how much mixture you have. Then add about 3 splashes of vinegar and toss. Again, you just have to experiment and remember, you can always add more, but you can't take away! Sprinkle the sugar over the mix - experiment once more on the amount of sugar to add. The mixture should be sweet, but have a bit of a tang to it.

Once you have the mixture just right, your chicken should be about finished. Remove from the water and chop up into - yes, bite-size pieces :) and add to the salad. Toss the mixture once more to coat the chicken.

You can eat it right away or we like to let it sit overnight in the refrigerator as it's even better the second day.

This is my beloved aunt's recipe and we make it every chance we get - soo good! It's a simple and easy dish to make, especially for family gatherings or barbecues.