Cabbage Broccoli Salad

I made something very similar to this a few months ago with a sesame dressing and mandarin oranges in the salad. I made it this time almost exactly like my mom used to make it but with the addition of broccoli. 

And since Ramen noodles are technically pasta (I checked) I am sending this to Presto Pasta Nights 258 at Once upon a Feast.

1 small head cabbage or 1/2 large head

1 head broccoli

2 pkg oriental ramen noodles

3/4 c. sunflower seeds

1  - 2 c. sliced almonds

2 lb. chicken breasts

season salt

oil

Dressing (Recipe follows)

Cut the cabbage into quarters and cut out the core. Cut each quarter in half again, lengthwise and then slice into thin ribbons. Dump into a really large bowl.

Chop the broccoli pretty fine and place in the bowl with the cabbage. Add the sunflower seeds and the almonds. Crush the ramen noodles pretty well before opening the package and add the noodles to the bowl, reserving the seasoning packets for the dressing. Pour the dressing over the salad and stir well to combine.

When that is all done trim the chicken breasts and season generously with season salt. Cook in hot oil until no longer pink in the middle and both sides are browned. Immediately chop the chicken into small pieces and add to the cabbage bowl. Stir to combine. You can use leftover chicken here, I like to add it hot to the salad though because it cooks the broccoli ever so slightly and makes it a nice bright green color. 

Dressing:

1 c. oil

6 Tbsp Red wine vinegar

2 Oriental ramen seasoning packets

3 Tbsp sugar

Salt and pepper to taste

Whisk all together and set aside. 

In a pinch you can use apple cider vinegar in place of the red wine vinegar but you will need to reduce the oil by 2 Tablespoon and make up the difference with vinegar since apple cider doesnt have the same flavor as the red wine.