Chicken Oriental salad

My aunt used to bring this salad to most family occasions.  I just remember being so amazed that the cabbage tasted so good with the ramen!  Very tasty and slightly addicting salad!

Chicken Oriental Salad
2 chicken breast halves
2 TB slivered almonds, toasted if desired *
1/2 head cabbage, finely chopped (about 4 c)
2 green onions, sliced
1 pkg Ramen oriental noodles chicken flavor
2 Tbsp toasted sesame seeds*
1 Tbsp sugar
1/2 c vegetable oil
1 tsp salt
1/4 tsp pepper
3 Tbsop vinegar
1/2 tsp MSG (optional)
salad greens
Tomato wedges

Cook chicken in small amount of water, covered, until tender, aobut 20 to 30 minutes, skin, bone and dice chicken to make 2 cups.  Combine chicken with alonds, cabbe green onions, and uncooked noodles that have been broken up with envelope of seasonings, set aside.  In glass jar, combine sugar, oil, salt, pepper, vinegar, and MSG.  Shake until blended.  Pour over salad, toss.  Add more salt and pepper as needed.  Cover and refrigerate for at least 2 hours or for as long as 24 hours.  Serve on crisp salad greens garnished with tomato wedgs.  Makes 8-10 servings. 

*Toasted sesame seeds and almonds:  To toast sesame seeds, spread in shallow pan in single layer;bake at 350 for 2-3 minutes, stirring occasionally.  To toast slivered almonds, spread in single layer in shallow pan; bake at 350 for about 5 minutes.