Chinese Chicken Salad

This salad is so light and refreshing.  It was so light and refreshing that I ate the whole thing! (now hows that for LIGHT and REFRESHING! (insert sarcasm...)) Wow, I just said light and refreshing a lot. Sorry about that.  

Back to the salad. This dish is a cinch to throw together.  It's great for lunch, or if your like me you will eat it for lunch, dinner that night, and lunch the next day.  I will be honest, my husband didn't like this dish, but that's only because he doesn't care for salads, and since we're being honest, I made this salad knowing that I would eat the whole thing.  Is that kind of sad? Its a salad so that's okay right? I mean, it's not like I had just eaten a whole batch of candy bar cookies or anything...(recipe to come later) 

Recipe:

For the Salad:

1 bag of Coleslaw salad mix (you can buy this in your pre-packaged salad section. NO sauce on it just the cut up cabbage)

2 boneless skinless chicken breasts (cooked and shredded)

pinch of lemon pepper

1/4 cup slivered almonds

2 green onions (diced, white and green part)

1 package of Oriental Ramen Noodles (uncooked, save the seasoning for the dressing)

2 Tbsp. Sesame Seeds

For the Dressing:

1 Tbsp. sugar

1/4 cup vegetable oil

3 Tbsp. white vinegar

1 Oriental Ramen seasoning packet

Cook the chicken then shred. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded I then sprinkle it lightly with lemon pepper seasoning.  (if you bake the chicken then I would just season the chicken before you bake it then shred it)

Next, just toss all of the ingredients for the salad into one large bowl. Toss so all the ingredients are well incorporated.  Next, just whisk all the ingredients together for the dressing then drizzle over the salad and toss.  Refridgerate the salad till you are ready to eat it.  This salad will last in the fridge for 24-36 hours. 

(recipe source: my lovely mom)