Chinese Chicken Salad

My sister-in-law, Becky, requested this salad for her birthday dinner last night. It's a favorite with both my family and Scott's family and is requested a lot.

Chinese Chicken Salad

Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables

4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up

DRESSING
1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles

Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.

Mix the dressing.

In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.

Source: Jill (my sister)
Ratings: 7 - Very Good 7

JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.