Crunchy Chicken Ramen Salad

• 1 (3 ounce) package oriental-flavor instant ramen noodles
• 12 cup slivered almonds
• 12 cup sunflower seeds
• 12 cup vegetable oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 13 cups leftover cooked chicken breasts, chopped
• 1 (16 ounce) package coleslaw mix

1. Preheat oven to 350 degrees.
2. Crumble uncooked ramen noodles onto a baking sheet; set seasoning packet aside.
3. Combine crumbled noodles with almonds and sunflower seeds on baking sheet.
4. Bake for 7-8 minutes or until golden, stirring occasionally.
5. Combine seasoning packet, the oil, sugar, and vinegar in a jar.
6. Cover tightly, and shake vigorously.
7. Combine chicken, coleslaw mix, toasted noodle mixture, and dressing; toss well.
8. Serve immediately.

ramen noodles, almonds, sunflower seeds, vegetable oil, sugar, cider vinegar, chicken breasts

Taken from www.food.com/recipe/crunchy-chicken-ramen-salad-281546 (may not work)