Rhonda's Ramen/chicken Salad

My cousin Joyce really liked this recipe. We ate it last week at the beach. Rhonda, my assistant at MMS Library, shared this recipe with me. It has all food groups and can be a main dish for a summer lunch or dinner.

2-3 pkgs ramen noodles, chunked, cooked with 1 seasoning packet, and cooled
2 Tbl toasted sesame seeds
1/2 C. toasted slivered almonds
2 C. cubed cooked chicken (I use canned white chicken chunks)
1 head of Chinese/Napa cabbage (Rhonda used regular, I think this is milder)
1 bunch green onions, finely chopped

Dressing:
1 ramen seasoning packet
1/2 C. oil (I use 1/4 C.)
3 Tbl vinegar (I use 1/4 C. seasoned rice vinegar)
1/2 tsp pepper
1 Tbl sugar (I use 1 packet of Splenda)

Mix all the salad ingredients. Mix all the dressing ingredients. Toss the dressing throughout the salad.