Chinese Chicken Salad

Is it politically correct to call this salad "Chinese" when I really doubt that this is an authentic Chinese dish? Oh well, I am part Chinese (1/16 to be exact) so I am going to sanction it for the purposes of this blog. This was one of the first things I ever made successfully as a a newly married, newly meat eating woman. It is a nice cold dinner for a hot summer day.

1 1/2 c cooked, diced chicken

8-10 green onions, thinly sliced (I use way less, we are not an onion loving family)

1 green cabbage, finely shredded using a knife, not a cheese grater

1 small package slivered almonds, toasted if you like

1 package Top Ramen 

Dressing:

1/2 c olive oil

6 T rice vinegar

1 t salt and pepper

1 Chicken flavor Top Ramen seasoning packet

4 T sugar

Mix dressing ingredients in a jar. Toss chicken, cabbage, almonds and green onions with dressing in a bowl. Let sit in fridge for at least an hour. Top with crush dry Top Ramen noodles just before serving.