Friday Faves...Oriental Chicken Salad

I'm continuing my summer salad series with an oldie but goodie,

Oriental Chicken Salad.

It couldn't be easier to make and feeds a crowd. 

It also stores well for delicious leftovers!

{You can find my recipe for Chicken Caesar salad here 

and my easy Chicken and Spinach salad with pear, feta cheese and pine nuts here.}

In a large bowl combine:

~2 packages of shredded coleslaw mix

~3 green onions, sliced
~2 pkgs of oriental or chicken flavored ramen noodles,

(Crush the dry noodles. I only use one package to cut down on the carbs)

~1/4 cup sliced almonds
(I like to use a bit more, about 1/2 cup)
~1 tablespoon toasted sesame seeds
(I use more like 2 tablespoons.

To toast the sesame seeds place them in a small skillet over medium heat,

 watching them carefully until they are lightly golden)

~3 cooked chicken breasts cut into bite sized pieces.

For the dressing:

Place the following into a clean jar with a lid, then shake until well combined,

or place into a small bowl and whisk together:

~2 tablespoons sugar

~1/4 cup rice vinegar

~2 tablespoons sesame oil

~1/2 cup olive oil

~1 packet of seasoning from the ramen noodles

~1 tablespoon of ground black pepper

Pour over the salad, then stir until well incorporated throughout.

(This salad is great to make ahead of time.  Just cover it well and chill it in the refrigerator.)

Enjoy!

Well, it's almost Friday, friends!

Have a HAPPY, HAPPY Friday

and

a BLESSED weekend!

                  

Jennifer Rizzo's Fabulously Creative Friday