Oriental Chicken Salad

When I posted my version of Oriental Slaw, Sonya left her variations to the recipe in the comments section. I made her version a couple of weekends ago, and it was sooooo good that I don’t want it to just be lost in the comments and not have its own post!

Super simple, and great for company or showers, too.

1 (1 lb) bag of broccoli slaw (in the produce section, right by the coleslaw mixes)
Rotisserie chicken, with the white meat pulled off and shredded or chopped (or, you can grill chicken at home and use that, too)
6 green onions, sliced thinly
2 packages Oriental Ramen noodles
3 oz sliced almonds
3 oz sunflower seed kernels
¼ cup vinegar
½ cup oil
½ cup sugar

Mix slaw, chicken and onions in a large bowl.

Crush the Ramen noodles inside the packages. In a skillet, lightly brown the noodles, almonds and sunflower seed kernels over low-medium heat (and keep an eye on them; you don’t want this to burn!). Add to the slaw mixture.

To make the dressing, mix the vinegar, oil, sugar and the flavoring packets from the Ramen. This won’t totally combine, but that’s ok. You can mix this up ahead of time and refrigerate it so that it’s ready when you need it.

Pour the dressing over the slaw about 15-20 minutes before serving.

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