Chicken & Noodle Slaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 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)
• 2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix)
• 1/4 cup 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

Recipe

• 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.