Cruchy Asian Chicken and Noodle Salad

My friend Laurie makes this incredible Asian Coleslaw... It's crunchy, loaded with flavors and textures and is a wonderful accompaniment to any Asian inspired meal. My original plan was to make it and serve it with the Asian Chicken we love so much. But it was getting late in the day (7:00pm!) and I hadn't done a darned thing about dinner and there was certainly no time to be marinating chicken if we wanted to eat dinner before Midnight! So I decided to add the chicken right into the salad... and a I tweaked the recipe and dressing a bit to try to cut out some of the oil and sugar and yet keep it as true to the original flavor as possible. The result: Another outrageous success!

I will post Laurie's original recipe and my changes will be highlighted in red.
Asian coleslaw:

1 large napa cabbage - shredded in food processor
5 diced scallions -- I used 6 and would even add a couple more next time
1/2 cup butter -- I used 2 tbs canola oil and a drizzle of sesame oil
2 pkgs ramen noodles - crushed
1/2 cup sesame seeds
1 small pkg sliced almonds -- I measured out 1 cup since I had a large bag, was perfect

mix cabbage and onions in bowl- set aside.

In a sauce pan melt butter (or oils) noodles, almonds, and sesame seeds - brown for about 15 minutes on low - med heat. Cool and drain on paper towels.

Dressing :

1 cup vegetable oil -- I used 3/4 cup of canola oil
3 tsp soy sauce -- I used 2 Tbs. soy sauce, low salt
1/2 Cup white vinegar
1 cup sugar -- I used 3 Tbs, brown sugar
Juice from 1 lime -- I loved the zing the lime flavor added!

Mix all and microwave a couple of minutes to dissolve sugar. Cool at least 20 minutes before serving. Since brown sugar mixes well I did not need to heat the dressing to mix. In a small mixing bowl whisk the ingredients until well emulsified. You will not need to use all the dressing.

While the noodles are cooling and draining, dice up (into small, bite-sized pieces) 2 - 3 chicken breasts and place them in a pan coated with about 2 tbs of canola oil. Season to taste with sea salt and crushed red pepper flakes. Cook until browned on both sides, 7 to 10 minutes. Remove from pan and set on paper towel to absorb excess oil.

Let cool. (For faster results place in fridge or freezer for a few minutes.)

Add noodle mixture, cabbage, onions and chickens to a large salad bowl and add desired amount of dressing.