Chicken & Noodle Slaw - cooking recipe

Ingredients

FOR THE SLAW
1 medium head of cabbage, sliced thin & slightly chopped
1 medium carrot, peeled & shredded (or a 1-pound bag of prepared coleslaw instead of the cabbage & carrot)
2 boneless skinless chicken breast halves, shredded (about 1 lb)
2 (2 7/8 ounce) packages low-fat oriental-flavor ramen noodle soup mix (reserve the 2 packets of seasoning to use in the dressing)
1 (8 ounce) can sliced water chestnuts, drained
3 green onions, sliced
1 (2 1/4 ounce) can pitted black olives, sliced
2 (11 ounce) cans mandarin orange segments, drained
1/3 cup roasted peanuts (optional)
FOR THE DRESSING
2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix)
1/4 cup white wine vinegar
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons milk

Preparation

FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
Pour this over the slaw, & toss to coat.
In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
Cover & refrigerate at least 4 hours (& preferably overnight) before serving.