Crunchy Chicken Salad

By melanieroe

Prep Time: 15 min
Total Time: 22 min
Makes: 6 servings

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 370 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 44 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 3 tablespoons butter or margarine
• 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
• 2 tablespoons sesame seed
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon pepper
• 2 cups cut-up cooked chicken
• 1/2 cup dry-roasted peanuts
• 4 medium green onions, sliced (1/4 cup)
• 1 bag (16 ounces) coleslaw mix
• Side: frozen potstickers

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Success
Keep your salad crunchy by tossing in the noodles just before serving.

Time Saver
Precooked frozen chicken from the meat department is a great thing to have on hand for ready-to-go recipes like this.

Variation
For extra flavor and color, stir in an 11-ounce can of mandarin orange slices, drained.