Crunchy Chicken Salad

By carvalhohm

Ingredients

• 1 (3-ounce) package Oriental-flavored ramen noodles
• 1/2 cup slivered almonds
• 1/2 cup sunflower seeds
• 1/2 cup canola or vegetable oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 roasted chicken breast halves, chopped (about 2-1/3 cups)
• 1 (16-ounce) package coleslaw mix

Preparation

Step 1

Preheat the oven to 350 degrees. Crumble uncooked noodles onto a baking sheet; set seasoning packet aside. Combine crumbled noodles with almonds and sunflower seeds on baking sheet. Bake 7 to 8 minutes or until golden, stirring occasionally.

Combine seasoning packet, the oil, sugar, and vinegar in a jar. Cover tightly, and shake vigorously. Combine chicken, coleslaw mix, toasted noodle mixture, and dressing; toss well. Serve immediately.

Notes:
This easy one-dish meal makes good use of leftover chicken. If you prefer a meatless entrée, just omit the chicken - either way, you'll enjoy your crunchy creation.