Low Carb Chinese Chicken Salad

Made this quite often for a friend with diabetes; he and a few not-so-carb-conscious pals LOVED this salad!

CHINESE CHICKEN SALAD

4 Skinless boneless chicken breasts,
cooked and shredded
1 Lg head cabbage, shredded
½ Head of red cabbage, shredded
½ c. Chopped green onions
½ c. Sliced almonds
2 pks. Top Ramon soup, noodles crushed (I've never added this and it was still deelish!)

DRESSING:
½ c. Seasoned rice vinegar
¼ c. Sugar (sweet-n-low or splenda work perfectly as a substitute)
1/3 c. Canola oil
1/3 c. Water
Seasoning packets from noodles (also skipped this and STILL tasty)
¼ tsp. Salt
½ tsp. Pepper

MIXING:
In large bowl combine all salad ingredients. In small bowl combine vinegar and sugar; stir until sugar dissolves. Add remaining dressing ingredients and mix well. Pour dressing over salad and toss. Serve immediately. Makes 8 cups.