Prepare the dressing by mixing the canola oil, cider vinegar, sugar, salt, and pepper. Refrigerate until chilled.

Cook the chicken breasts using your preferred method (boiling in chicken broth is suggested).

Allow the cooked chicken to cool completely, then shred or cube it.

In a large skillet, melt butter.

Crush the ramen noodles (discard seasoning packets).

Add the crushed ramen noodles, almonds, sunflower seeds, and sesame seeds to the melted butter.

Stir frequently until the mixture turns golden brown.

Remove the ramen mixture from the skillet and cool completely.

Shred or tear the iceberg and red leaf lettuce and place them in a large bowl.

Add the chopped green onions to the bowl with the lettuce.

Combine the lettuce mix, cooled ramen mix, chilled chicken, and dressing in the large bowl.

Mix well and serve chilled.