I LOVE this salad, especially when served right after making it because the coleslaw is still crisp. My husband also loves this salad, but prefers it on the second day when it’s not so crunchy. It’s a hit either way:).
Crunch Oriental Chicken Salad
2 chicken breasts (apx 2-3 cups of chicken)
Asian garlic and herb seasoning
2 Tbsp. butter
1 pkg. ramen noodle soup mix
2 Tbsp. sesame seed or sunflower seeds (depending on your taste preferences)
1/3 cup sugar
1/3 cup vinegar
1 Tbsp. oil
1/2 tsp. lime juice
1/2 tsp. pepper
1/4 cup chopped nuts (peanuts or cashews are best)
1/4 cup green oinions, sliced
1 bag coleslaw mix
opt. 1 can mandarin orange segments, drained
Place thawed chicken breasts in skillet and cover with the Asian seasoning. Pour about 1/4 cup water in skillet to keep from drying out. Cover the skillet and cook on medium heat for about 7 minutes. Turn chicken over, sprinkle seasoning over breasts and cover, cooking for apx 5 more minutes or until cooked through. Remove chicken from skillet and cut into strips. Set aside.
Rinse the skillet, then place back on the stove. (No use in dirtying more dishes then necessary!) Melt the butter over medium heat. Break apart the block of noodles into bite-size pieces and stir into butter. Sprinkle ramen seasoning packet over the noodles. Cook for 2-3 minutes, stirring constantly, remove from heat.
In a large bowl, mix the sugar, vinegar, oil, lime juice, and pepper. Add the noodle mixture and then all remaining ingredients. Done. Yum. Enjoy!