Here is a recipe I have made several times. Napa Cabbage is what I originally used for this recipe, but I've had trouble finding this in my area the last couple of years.

Oriental Chicken Salad

2 -3 cups chopped cooked chicken breasts ( depending on the amount of chicken you like)
1 head cabbage, shredded or chopped (Napa is best for this recipe)
1 bunch green onions, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds, optional
2 packages Ramen noodles
3 tablespoons butter

Dressing
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Prepare dressing and set aside.
Smash ramen noodles (discard seasoning packets) and brown over medium heat in 3 tbs butter.
Once noodles have begun to slightly brown, add slivered almonds. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.

Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl. Add the ramen/almond mixture and stir well.

Drizzle on the dressing and toss well to coat.

Teresa

This is the best!!

http://www.foodnetwork.com/recipes/bobby-flay/chinese-chicken-salad-with-red-chile-peanut-dressing-recipe/index.html

Here is the link...
Definitely making this one next chicken rotis

Here is a link that might be useful: Flay's chic salad

This is alte but delicious for any event.

My neighbor gave me this recipe and I made it for a friends shower last sunner. It was the hit of the party! Everyone wanted the recipe. A little different, but very good. I used boneless chx breast.

Millionaire Chicken

Makes 4 main-dish servings

1 whole 2-to-3 pound chicken (or bone-in chicken breasts)

1/2 head iceberg lettuce (or other crisp salad green)

Sauce A:

1/4 cup soy sauce

2 tablespoons honey

1 clove garlic, minced

Sauce B:

3 tablespoons peanut or corn oil

2 scallions (green onions), chopped

4 nickel-size slices fresh ginger root, peeled and minced

1/2 teaspoon whole Sichuan peppercorns, slightly crushed

1/4 teaspoon crushed red pepper

Garnishes:

About 1/2 carton cherry tomatoes, for garnish

1 small can whole water chestnuts, for garnish

Poach chicken in simmering water until done. Cool, remove skin and bones, and cut meat into bite-size pieces. Arrange over shredded lettuce on a large platter.

Combine ingredients for Sauce A in a small bowl; mix well and let stand for at least five minutes. Meanwhile, combine the ingredients for Sauce B in a small saucepan; heat over low flame for about three minutes. Remove from heat and pour Sauce B into bowl containing Sauce A, mixing well. Pour mixture over chicken and lettuce.

Garnish rim of platter, alternating cherry tomatoes and water chestnuts