Crunchy Chicken Salad

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park! MORE+ LESS-

By Betty Crocker Kitchens

Updated October 1, 2006

Ingredients

tablespoons butter or margarine

package (3 ounces) Oriental-flavor ramen noodle soup mix

tablespoons sesame seed

1/4

cup sugar

1/4

cup white vinegar

tablespoon vegetable oil

1/2

teaspoon pepper

cups cut-up cooked chicken

1/2

cup dry-roasted peanuts

medium green onions, sliced (1/4 cup)

bag (16 ounces) coleslaw mix

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1

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Keep your salad crunchy by tossing in the noodles just before serving.
Precooked frozen chicken from the meat department is a great thing to have on hand for ready-to-go recipes like this.
For extra flavor and color, stir in an 11-ounce can of mandarin orange slices, drained.