Chinese Chicken Salad

1 cup sunflower seeds 
1 (16 oz) bag coleslaw mix 
2 packages Beef Top Ramon dry, save the packets 
1 bunch green onions chopped 
2 cups cooked and diced/shredded chicken (I refrigerated this after I cooked & shredded it until it was cold.)

SAUCE
1 cup peanut oil 
1/2 cup sugar 
1/3 cup white vinegar 
2 packets beef seasoning from Top Ramon packages listed above

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Toss the dressing and salad together until coated with dressing and you reach desired flavor.

* This was amazing! My husband and I both could not get enough of this salad! The flavor was perfect and this was a super easy recipe. The most time consuming part was boiling and shredding the chicken. There was a small portion leftover that I refrigerated and ate for lunch the following afternoon and it was still just as good. I can't wait to make and eat this one again!

Recipe from Chef In Training
Photo from Amber's Delectable Delights