Cold Ramen Noodle Salad

• 12 ounces ramen noodles, prepared according to directions
• 1 lb chicken tenders, cubed
• 2 cups coleslaw mix
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 cup vegetable oil
• 2 tablespoons oil
• 1/3 cup rice wine vinegar
• 4 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder

1. Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
2. In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
3. Add cooked, diced chicken.
4. In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
5. Refrigerate at least 1 hour before serving.
6. *Omit the chicken for a summer-safe salad.
7. *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).

ramen noodles, chicken tenders, coleslaw mix, carrot, celery, vegetable oil, oil, rice wine vinegar, soy sauce, brown sugar, garlic powder

Taken from www.food.com/recipe/cold-ramen-noodle-salad-223605 (may not work)