Asian Chicken Pocket Salad

ingredients 2cups (500 mL) diced cooked chicken salt and pepper to taste your choice of bread ¼cup (50 mL) shredded napa or regular cabbage ¼cup (50 mL) shredded carrot ¼cup (50 mL) crumbled ramen noodles (not cooked) 2tbsp (30 mL) chopped green onion 1tbsp (15 mL) sesame seeds Dressing 1tbsp (15 mL) Asian sesame oil 1tbsp (15 mL) soy sauce 2tsp (10 mL) rice vinegar directions 1. In a bowl, mix together the chicken and your ingredients. In a separate small bowl, mix together the dressing ingredients. Add dressing to the chicken mixture and combine well. Taste, then season with salt and pepper if desired. Pile onto bread or stuff into pita or roll into tortillas.