Recipe(tried): Ramen Noodle Chicken Salad for Suzanne/Iowa

Suzanne,

I wish that I could help you with increasing the amounts for that number of people but I can't. Kelly~WA may be able to help with that since she has posted recipes in the past where she has increased the amounts for large numbers of people. This recipe didn't say but since I took it to a school potluck, I would say that it will serve at least 6 to 8 people, maybe even 10 people.

This is a repost, originally posted by Tara, Michigan. I have made it several times. DH likes it and I also took it to a pot luck at school. Everyone liked it and asked for the recipe. I have used both broccoli slaw and cole slaw (packaged in the produce section of your grocery store) for this recipe. Both are good. I think that the broccoli slaw adds a little more color to the salad. You can always use a rotisserie chicken from the grocery store, skin and bones removed, and the meat cut up or shredded to make this a faster meal.

RAMEN NOODLE CHICKEN SALAD

1/4 cup canola oil
3 tbsp. rice vinegar
1/8 cup sugar
1/4 tsp. salt
seasoning packet from chicken Ramen noodles
2 cups cooked chicken
2 cups cole slaw
1/4 cup almonds (I toasted the almonds for 5-6 minutes in a 350 degree F oven so they would have more flavor. Watch carefully since they go from toasted to too brown in a matter of seconds. I speak from experience here :-( )
1/2 small onion,diced fine (I like to use the equivalent amount of green onions or scallions instead.)
1/8 cup toasted sesame seeds
1 packet Ramen noodles, cooked
tabasco sauce to taste

Combine oil, vinegar, sugar, salt, and seasoning packet. Pour over combined remaining ingredients. Chill at least two hours before serving. Add almonds close to serving time so they don't get soggy. Toasted almonds don't seem to get soggy as quickly since I left the remaining salad at school, refrigerated, and the almonds were still crunchy the next day. Also, you can buy already toasted sesame seeds at Asian grocery store. To do it yourself, place them in a dry skillet and toast over medium heat for 3 to 5 minutes.