½mediumred bell pepperthinly sliced into 1" pieces
1medium carrotshredded
3green onionsthinly sliced
½hothouse cucumberchopped into ½" dice
2cupscooked chicken breastcut into ½" dice
⅓cup toasted sunflower seeds
⅓cuproasted salted peanutschopped
½cupchopped cilantro
Instructions
FOR THE ASIAN DRESSING:
Combine ¾ cup Vegetable or canola oil, 2 flavor packets from the Soy Sauce flavor ramen noodle packages, ¼ cup unseasoned rice wine vinegar,¼ cup white sugar in a small bowl. Whisk until the sugar dissolves. Set aside.
FOR THE ASIAN CHICKEN SALAD:
Transfer the uncooked ramen noodles to a zip-top bag and use a rolling pin or mallet to crush the noodles into small, bite-sized pieces.
In a large bowl, combine 1 pound prepackaged coleslaw mix,½ medium red bell pepper, julienned, 1 medium carrot, grated, 3 green onions, thinly sliced, ½ hothouse cucumber, diced and2 cups cooked chicken breast. Mix the ingredients and add about ½ of the Asian dressing. Toss well to coat.
Add 2 packages crushed Ramen Noodles, ⅓ cup toasted sunflower seeds, ⅓ cup roasted salted peanuts, and ½ cup chopped cilantro. Toss well until the ingredients are evenly combined. Serve.