Asian Ramen Salad with Chicken

A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (3 ounce) package  ramen noodles, crushed
• 1⁄2 cup sunflower seeds
• 1⁄2 cup  slivered almonds
• 1 (12 ounce) bag  pre-shredded cabbage (cole slaw type)
• 5  green onions, thinly sliced
• 1  boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)
• 1 (5 ounce) can water chestnuts, drained and sliced
• 1  cup snow pea pods
• 1⁄2 cup  slivered carrot

• For the Dressing

• 1⁄4 cup  vegetable oil
• 1⁄4 cup  rice wine vinegar
• 1  tablespoon soy sauce
• 1⁄4 cup white sugar (can use Splenda, to taste)
• 1  tablespoon  dark sesame oil

Directions

1. Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
2. Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
3. Allow them to cool.
4. In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
5. Whisk together dressing ingredients and toss with the salad.
6. Serve at once or chill briefly before serving.