Asian Ramen Salad With Chicken - cooking recipe

Ingredients

1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (12 ounce) bag pre-shredded cabbage (cole slaw type)
5 green onions, thinly sliced
1 boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)
1 (5 ounce) can water chestnuts, drained and sliced
1 cup snow pea pods
1/2 cup slivered carrot
For the Dressing
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar (can use Splenda, to taste)
1 tablespoon dark sesame oil

Preparation

Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
Allow them to cool.
In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
Whisk together dressing ingredients and toss with the salad.
Serve at once or chill briefly before serving.