Ingredients
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2 boneless skinless chicken breast halves, shredded (about 1 lb)
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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)
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1 (8 ounce) can sliced water chestnuts, drained
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3 green onions, sliced
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1 (2 1/4 ounce) can pitted black olives, sliced
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1/3 cup roasted peanuts
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2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix)
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1/4 cup white wine vinegar
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1 tablespoon vegetable oil
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1 tablespoon granulated sugar
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 medium head of cabbage, sliced thin & slightly chopped
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1 medium carrot, peeled & shredded (or a 1-pound bag of prepared coleslaw instead of the cabbage & carrot)
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2 (11 ounce) cans mandarin orange segments, drained
Instructions
- FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
- 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.
- FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
- Pour this over the slaw, & toss to coat.
- In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
- Cover & refrigerate at least 4 hours (& preferably overnight) before serving.