Cashew Chicken Noodle Salad - cooking recipe

Ingredients

1 (8 ounce) package coleslaw mix
2 (3 ounce) packages chicken-flavored ramen noodles
1 -2 chicken breast, cooked and cooled (boneless, skinless)
1 cup cashew halves
1 cup broccoli (very tiny pieces)
1 cup green pepper, diced (or red pepper)
1/2 cup finely chopped red onion (or green onions)
1/4 cup olive oil
1/4 cup rice vinegar
1/2 cup sugar
1 tablespoon soy sauce

Preparation

Toast cashews in oven until nicely browned, then allow to cool.
Rinse cole slaw mix under cold water, drain well and place into a large bowl.
Add broccoli pieces, green pepper, and onion to slaw mix and stir.
Cut chicken breasts into small pieces and add to slaw mix.
Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
Add noodles and cashews to slaw mix and stir well.
In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
Shake until well blended then pour over slaw/noodle mix.
Stir well and refrigerate for two hours to chill. Stir again before serving.