Crunchy Chicken Salad II

• 3 tablespoons butter
• 1 (3 ounce) package Top Ramen oriental-flavor noodles
• 2 tablespoons sesame seeds
• 13 cup sugar
• 13 cup white vinegar
• 4 tablespoons olive oil, divided
• 12 teaspoon pepper
• 2 12 cups boneless skinless chicken thighs, chopped
• 14 cup flour
• 12 teaspoon salt
• 12 cup cashew pieces
• 4 medium green onions, sliced
• 1 (16 ounce) bag coleslaw mix
• 1 ear of corn, cooked and cut from cob

1. Toss chicken in flour/salt to coat and brown in 2 tablespoons olive oil until no longer pink.
2. Drain and set aside to cool.
3. Place corn with husk in place in the microwave on high for 4 minutes.
4. Allow to cool then cut from cob and set aside.
5. Melt butter in 10-inch skillet over medium heat.
6. Stir in seasoning packet from noodles.
7. Break the block of noodles into bite sized pieces and stir into the butter mixture.Cook 2 minutes, stirring constantly.
8. Stir in sesame seeds and cook and additional 2 minutes, stirring constantly.
9. In a large bowl, mix sugar, vinegar, the remaining 2 tablespoons of olive oil and pepper.
10. Add all remaining ingredients, the noodle mixture, corn and chicken.
11. Toss and refrigerate until chilled.

butter, noodles, sesame seeds, sugar, white vinegar, olive oil, pepper, chicken, flour, salt, cashew pieces, green onions, coleslaw mix, corn

Taken from www.food.com/recipe/crunchy-chicken-salad-ii-331756 (may not work)