Chicken & Noodle Slaw

• FOR THE SLAW
• 1 medium head of cabbage, sliced thin & slightly chopped
• 1 medium carrot, peeled & shredded (or a 1-pound bag of prepared coleslaw instead of the cabbage & carrot)
• 2 boneless skinless chicken breast halves, shredded (about 1 lb)
• 2 (2 7/8 ounce) packages low-fat oriental-flavor ramen noodle soup mix (reserve the 2 packets of seasoning to use in the dressing)
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 green onions, sliced
• 1 (2 1/4 ounce) can pitted black olives, sliced
• 2 (11 ounce) cans mandarin orange segments, drained
• 1/3 cup roasted peanuts (optional)
• FOR THE DRESSING
• 2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix)
• 1/4 cup white wine vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons milk

1. FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
2. In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
3. FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
4. Pour this over the slaw, & toss to coat.
5. In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
6. Cover & refrigerate at least 4 hours (& preferably overnight) before serving.

slaw, head of cabbage, carrot, chicken, packets of seasoning, water chestnuts, green onions, black olives, orange segments, peanuts, dressing, packets noodle, white wine vinegar, vegetable oil, sugar, salt, black pepper, mayonnaise, milk

Taken from www.food.com/recipe/chicken-noodle-slaw-336745 (may not work)