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Main dishes

Chinese Chicken Noodle Salad

Chinese Chicken Noodle Salad recipe
photo by:kraft
In this recipe, ramen noodle soup mix is combined with coleslaw to make a crunchy Chinese Chicken Noodle Salad. Not to toot our own horn, but…beep beep!
time
prep:
15 min
total:
15 min
servings
total:
6 servings, 1-1/2 cups each
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What You Need

1/2
cup  KRAFT Balsamic Vinaigrette Dressing
2
Tbsp.  sugar
1
Tbsp.  lite soy sauce
2
pkg.  (3 oz. each) ramen noodle soup mix
1
cup  hot water
4
cups  coleslaw blend (cabbage slaw mix)
2
cups  shredded cooked chicken
3/4
cup  PLANTERS Dry Roasted Peanuts

Make It

MIX dressing, sugar and soy sauce until blended. Dissolve 1 Seasoning Packet (from ramen soup package) in hot water. Add to dressing mixture; mix well. Discard remaining seasoning packet or reserve for another use.

BREAK Ramen Noodles apart; place in large bowl. Add coleslaw blend, chicken and nuts; mix lightly.

ADD dressing mixture; toss to coat.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
Dressing can be prepared ahead of time. Refrigerate up to 24 hours before using as directed. Noodles can also be crumbled ahead of time; store in resealable plastic bag along with the nuts at room temperature until ready to assemble salad. Or for a soft noodle salad, refrigerate prepared salad at least 1 hour before serving.
How to Shred the Cooked Chicken
Use your hand or a fork to hold the cooled cooked chicken breast. With another fork, pull pieces of chicken off the breast into thin shreds.
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