Oriental Chicken Salad

• FOR THE SALAD:
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• Lemon Pepper Seasoning
• 1 bag Coleslaw Salad Mix, 12 Ounce Bag (plain No Dressing On It)
• 1/4 cups Slivered Almonds
• 2 whole Green Onions (white And Green Part Diced)
• 1 package Oriental Ramen Noodles, 3 Ounce Bag (uncooked And Reserve Seasoning Packet For Dressing)
• 2 Tablespoons Sesame Seeds
• FOR THE DRESSING:
• 1 Tablespoon Sugar
• 1/4 cups Vegetable Oil
• 3 Tablespoons White Vinegar
• 1 package Oriental Ramen Noodle Seasoning (reserved From The Noodle Package)

1. Cook the chicken then shred it. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded, sprinkle it lightly with lemon pepper seasoning. (If you bake the chicken then I would just season the chicken before you bake it then shred it).
2. Next, just toss all of the ingredients for the salad into one large bowl. Toss it so all of the ingredients are well incorporated.
3. Next, just whisk all the dressing ingredients together and then drizzle it over the salad and toss.
4. Refrigerate the salad till you are ready to eat it. This salad will last in the fridge for 24-36 hours.

salad, chicken breasts, lemon pepper, salad mix, ubc, green onions, ramen noodles, sesame seeds, dressing, sugar, ubc, white vinegar

Taken from tastykitchen.com/recipes/salads/oriental-chicken-salad-2/ (may not work)