Chinese Chicken Salad

Everyone has their own version of the Ramen Chinese Chicken Salad.  This is my version. 

2 bags of slaw, 2 bags of Oriental Flavor Ramen and 1 Armenian cucumber.

The chicken.

Crushed Ramen and slivered almonds.

Dressing:

• 3/4 cup canola oil
• 1/4 cup sesame oil
• 6 T. sugar
• 6 T. rice wine vinegar
• 1 packet of Oriental Ramen seasoning
• Salt and pepper to taste

Salad:

• 2 bags coleslaw
• 2 packages of Oriental Ramen
• 2 chicken breasts, diced
• 1 Armenian cucumber, diced
• 1 cup slivered almonds
• 1 bunch green onions, chopped, optional

Combine ingredients for dressing in a container with a tight fitting lid.  Shake well or mix well with a whisk.  Let sit at room temperature, shaking or stirring occasionally, until sugar is dissolved, about 1 hour.  Refrigerate until ready to use.  Crush Ramen.  In a large castiron skillet toast almonds and crushed Ramen until light golden brown. Dice chicken, cucumber and green onions.  Toss everything together with cabbage.  Toss with dressing and serve.

I often serve this as a side dish, omitting the chicken and call it Oriental Coleslaw or double it to serve a crowd!

This post is linked with Tasty Tuesday.