Terryaki Chicken and Fumi Salad

Important Note:
My meal requires using the BBQ. So plan it for good weather. I think it's supposed to be in the 80's this week, so it should all work out just fine.

Chicken Instructions:
Thaw chicken (if you kept it frozen). Marinade chicken (I usually marinade for most of the day, but a couple of hours is enough). Barbeque the chicken. I also put in a little bag of glaze. You can brush this over the chicken as you bbq it.

Fumi salad:
I head of chopped cabbage
8 T slivered almonds
8 T sesame seeds
8 green onions
2 pkgs of top-ramen (any flavor) crunched up and uncooked

Brown the slivered almonds and sesame seeds in oven. Mix cabbage and onions in lrage bowl. At the last minute, add nuts, and seeds, and crunched up ramen. Pour on the dressing and mix.

Serve the chicken with fumi salad and pineapple. (I didn't cut the pineapple for you. Sorry!) :)

Fumi Salad Dressing:
4 T sugar
1 tsp pepper
6 T rice vinegar
1 C salad oil
One flavor packet from Ramen

This salad recipe serves 6-8 adults. We usually have some left over. So, I always set half of it aside and half of the dressing aside. Then it won't be soggy and you can have it for leftovers. If you end up needing more, then you can always mix some more up.