Crunchy Loaded Chicken Salad

• FOR THE SALAD:
• 1 package Ramen Noodle Soup Mix (3 Oz. Size)
• 2 Tablespoons Unsalted Butter
• 2 cups Shredded Cooked Chicken (homemade Or Store Bought)
• 1/4 whole Red Onion, Thinly Sliced
• 2 stalks Celery, Diced
• 4 cups Coleslaw Mix Or A Mix Of Shredded Cabbage And Carrots
• 2 Tablespoons Craisins, Raisins Or Dried Cranberries
• FOR THE DRESSING:
• 1/4 cups Mayonnaise (low Fat Is Fine)
• 1/4 cups Sour Cream (low Fat Is Fine)
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Sugar
• 1/2 teaspoons Mustard
• Salt And Pepper, to taste

1. Crumble the noodles into small pieces and discard the seasoning packet.
2. Melt the butter in a pan over medium heat then add the ramen noodles and saute on medium heat for 5 to 10 minutes or until the noodles turn light brown. Set aside to cool.
3. In a large bowl, whisk all of the dressing ingredients together and add the chicken (I used a store bought rotisserie chicken), red onion, celery, coleslaw mix and Craisins. Toss to coat all of the ingredients in the dressing. Top with the crispy ramen noodles before serving so they don't get soggy.

salad, ramen, butter, chicken, ubc, stalks celery, cabbage, craisins, dressing, ubc, ubc, apple cider vinegar, sugar, mustard, salt

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