Asian Chicken Salad

(adapted from the Dinner Doctor)

Asian Chicken Salad

1 bag broccoli slaw

2 cups cooked, shredded chicken

¾ c. canola oil

5 T. red wine vinegar

4 ½ T. sugar

1 package Oriental flavor ramen noodles, broken up

½ c. sliced almonds

2 T. sliced green onions

1 T. chopped cilantro

Combine canola oil, vinegar, sugar, and the seasoning packet from the ramen noodles. Pour mixture over broccoli slaw, green onions, and cilantro. Toast almonds and noodles in a 350 degree oven for 6 minutes or until golden brown. Top salad with noodle/almond mixture and serve.

I also added 2 shredded, peeled cucumbers and 2 shredded, peeled carrots. I also doubled the amount of Top Ramen and made double the dressing but I don't think that I needed that much dressing, even with the extra ingredients.