Cabbage Salad

I'm sure most of you have had the glutenous version of this salad.  It is called many names:  Oriental Salad, Cabbage Salad, etc.  This was the one salad my husband really liked to eat and now he couldn't eat it.  After going gluten free I figured it wouldn't be any good without those crunchy ramen noodles, and how could I make the dressing without the flavoring packet?  So, years later, I finally got around to changing the recipe.  Maybe it is because we haven't had the original salad for so long but it turned out quite good, and a whole lot healthier than the fattening, MSG laden ramen noodles(which I do love).  If you like chicken, or almonds, or onions, add more or less of whatever you like - this salad can't be ruined.  It is best if it can sit before consumption so the dressing can really soak in.

1 small cabbage, sliced

6 gr. Onions, chopped

2 T. sesame seeds

1-2 Chicken breasts, cooked and cubed

Almonds(optional)

½ c. oil

1/3 c. white vinegar

3 T. sugar

2 T. chicken bouillon(the Organic Better than Bouillon Paste from Costco works great!  If you use something else, just make sure it is well dissolved)

Mix together cabbage, onions, seeds, chicken and almonds.  In a small bowl combine remaining ingredients, mix or shake until dissolved.  Pour dressing over salad and let sit before eating.