Recipe for Chinese Chicken Salad

I always loved the Chinese Slaw people started making several years ago. It was made with Broccoli slaw and dry Ramen noodles. This Chinese Chicken Salad recipe is so easy because it uses regular bagged Cole slaw, which is incidentally cheaper than broccoli slaw. I use boneless chicken, which is cooked in the microwave, so that is fast, too! You will love this.

This is perfect for a large crowd, too. The ingredients are all inexpensive, and you can throw it together at the last minute. It would feed a crowd!

It is a great item to pack in your lunch the next day, too. However, like the traditional Chinese slaw, it takes on a different texture after it has set in the dressing for a few hours. It is still very good, but if you want a crisp, light textured salad, don't add the dressing until the last minute.

Ingredients:
2 packages chicken flavor Ramen Noodles (Cooked, seasoned, and drained)
2 bags of Cole Slaw Mix (the kind with carrots, too)
2 or 3 cups of cooked chicken (You can get by with left-over chicken here.)
1 package of sunflower seed kernels, around 6 ounces
1 cup of celery chopped
1 cup of green onions chopped
1/2 cup olive oil
1/3 cup apple cider vinegar
1 1/2 Teaspoon salt
3/4 Teaspoon pepper
3/4 teaspoon garlic powder
2 Tablespoons Soy Sauce
3 Tablespoons sugar

Directions:

You will be preparing the ingredients, ready to assemble right before eating for a crisper salad. If you want, you can let the flavors marinate while it chills first.

1. Cook the Ramen noodles as directed. Add the chicken flavor packet to the water. Let it set a few minutes, and then drain.

2. Add chopped onions, sesame seeds, and celery to the Cole Slaw Mix. Mix Well.

3. Cook and cool the chicken. I cook mine in the microwave in a little soy sauce. Chop finely. I like to tear it apart with my fingers.

4. Add the seasonings to the liquid ingredients.

5. No more than an hour prior to serving, combine the ingredients and mix well.