Chinese Chicken Broccoli Slaw james
Chinese Chicken Broccoli Slaw
Need a quick dish for the church potluck or company picnic? Our Chicken Broccoli Slaw is a great choice. The beauty of this recipe is that it never fails to please a crowd and there are rarely leftovers.
¼ Cup Butter
2 (3 ounce) packages Oriental-flavor Ramen
Noodle Soup, seasoning packet reserved
½ Cup Slivered Almonds
¼ Cup Sesame Seeds
1 (16 ounce) Package Broccoli Coleslaw Mix
½ Cup Shredded Carrots
½ Pound Chicken Breast Cooked and Cubed
½ Cup Chopped Green Onion
½ Cup Salad Oil
¼ Cup Apple Cider Vinegar
½ Cup White Sugar
2 Tablespoons Soy Sauce
Preheat an oven to 350 degrees F (175 degrees C).
Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture on to a baking sheet.
Bake the noodle mixture in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
Toss together the coleslaw mix, carrots, chicken, and the green onion in a large bowl.
Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.