- 3 oz pkg Asian flavor ramon noodles
cup sliced almonds
cup bottled red wine vinaigrette dressing
1-16 oz pkg coleslaw
cups shredded, cooked chicken
cup fresh cilantro or parsley
scallions, both white and light green, chopped to make ½ cup
Break up ramen noodles and place them and the almonds on a rimmed baking sheet. Bake in preheated oven (350) until noodles and almonds turn light brown, 6-7 minutes. Meanwhile, pour vinaigrette into measuring cup and stir in seasoning from noodles. Set aside. Place slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine ingredients. Just before serving, pour salad dressing over salad and toss to coat. Scatter almonds and noodles over top and serve.