We swap recipes back and forth frequently, but this one came from Kendra. I make it more than anything else and it the most requested recipe I have on file. I have test driven several Asian Chicken Salad recipes and this one stands alone in a class by itself. Toasting the almonds does make a distinct difference. If I serve this with BBQ or Orange Chicken, we simply leave out the chicken. If served as the main course, leave the chicken in and serve with fruit and crossiant rolls.
Asian Chicken Salad
2 packages (3 oz size) beef-flavored ramen noodle soup mix
2 packages coleslaw mix (8.5 oz size)
1 cup sliced almonds — toasted
1 cup sunflower kernals
1 bunch green onions — chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar
Remove flavor packets from soup mix, and reserve for later
use; crush noodles. Place noodles in bottom of a large bowl.
Top with slaw mix; sprinkle with toasted almonds, sunflower
kernels, and chopped green onions.
Whisk together contents from flavor packets, sugar, oil and
vinegar. Pour over slaw. Cover and chill for 4-6 hours.
Toss before serving. This can also be made the day before and
it is great.