Boil Chicken breasts, then cool and cut up.

In a separate bowl mix dressing for chicken: Oil with Top Ramen Seasoning (mix well), then add sugar and white wine vinegar. Marinate chicken in dressing for a few hours or overnight.

In a large bowl, cut up cabbage and green onions.

Crunch up the ramen noodles into pieces and save for later.

An hour or so before serving, mix cabbage mixture with chicken marinade.

Add the crushed Ramen Noodles to the salad just prior to serving. If planning to have leftovers, serve noodles in a separate bowl next to the salad for everyone to add themselves.