Total Calories: 234
In a small non-stick skillet over medium heat, lightly toast sesame seeds, stirring frequently set aside.
Cut chicken into 1-inch strips. (You will have about 2 1/2 cups.) Place chicken, salad greens, cabbage, cantaloupe, and green onions in a large salad bowl. Cover and chill 1 to 2 hours.
In a small bowl, whisk vinegar, oil, sugar, salt, mustard, and hot pepper sauce until blended. Stir in sesame seeds. Let stand 30 minutes for flavor to develop.
To serve, whisk dressing, pour over salad, and toss. Garnish with almonds.
Serve with garlic breadsticks and Pineapple Ice
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