Asian Chicken Salad

4 Cups of thinly shredded fresh Cabbage
1 long stalk of celery (diagonally sliced)
1/4 Cup chopped green onions
1 package Chicken flavored Top Ramen Soup
1 clove of garlic (minced)
1 large, boneless, skinless* cooked chicken breast (diced)
1 TBSP soya sauce (low sodium)
2 tsp. cider vinegar
1 TBSP of extra Virgin Olive Oil
* pepper (optional)

Be sure and recalculate your calories if you use additional items not on this list.

Shred cabbage and place in large salad bowl. Add the sliced celery and green onions & toss.
In the meantime, boil the Ramen noodles (setting the dry soup mix packet aside) in plain water on top of the stove for 2 minutes, then rinse (immediately ) under cool tap water in a strainer. Allow to set aside until cool. (if they become sticky, toss them with a small amount of sesame oil and separate them with your fingers until the stickiness subsides.)
Crush the clove of garlic and place in a small bowl. Add the package of dry soup mix (left from the Ramen Noodles), vinegar, soya sauce and olive oil with the garlic and whisk briskly, forming a salad dressing.

Chop the cooled noodles into 3 inch strands and toss in with the cabbage mixture. Then slowly and evenly pour the dressing mixture over the salad and toss.

Serving Size: Makes four- 1 cup servings (approximately 207 calories per serving)