Ramen Noodle and Asian Grilled Chicken Salad

I know this recipe has been around for a while 

but I tried it for the first time lately...Delish!!!

I put my own twist by adding sunflower seeds and grilled chicken...

This salad makes a hearty meal!

Ramen Noodle and Asian Grilled Chicken Salad

Salad 

16 oz bag coleslaw mix

1/2 cup sliced green onions

Mix in large salad bowl and set in refrigerator. 

Crunchy Topping

1 cup sunflower seeds, shelled

1 cup sliced almonds

2 bags ramen noodles, any flavor because you won't use the seasoning packets--break the noodles into bite-size pieces

1 stick butter

In your large frying pan, melt the butter.  

Add the sunflower seeds, almonds and bite-size ramen noodles.  Keep stirring as they brown, making sure they don't burn.  

When done, spread on baking sheet to cool, set aside.   

 

 

Chicken

3 chicken breasts marinated in KC Masterpiece 

Honey Teriyaki Marinade

Marinate overnight and grill the next day. 

Let cool and slice into bite-size pieces. 

Dressing:

1/2 cup vegetable oil

1/3 cup red wine vinegar

1/4 cup sugar

1/4 cup soy sauce

Combine in a small saucepan and heat until sugar is melted. 

Pour into bowl and set in refrigerator to cool.  

 

Assemble:

To the salad bowl, add the chicken and the crunchy toppings.  

Toss thoroughly.  

Serve in individual bowls and add the amount of dressing to taste.