Crunchy Chicken Salad

This recipe makes a lot. It is perfect for a crowd. I think this would be perfect for a bridal or baby shower or even tailgating this fall. It also keeps well in the fridge for several days. I actually like to make a batch and divide it into plastic containers for an easy lunch all week.

This recipe uses almonds and sunflower kernels. I bought both of the nuts at Trader Joe’s. Nuts are SO stinkin expensive at my grocery store! They charge over $6 for a teeny tiny bag. Nope!The almonds and sunflower kernels are very reasonably priced at Trader Joe’s. They are also pretty well priced at Fresh Market or Whole Foods.

Yield: 8

prep time: 15 MINScook time: total time: 15 mins

2 (3-oz) packages chicken-flavor ramen noodles
3/4 cup vegetable oil
1/3 cup white vinegar
1/4 cup sugar
1 (12-oz) package broccoli slaw
1 Red Delicious apple, cored and diced
1 cup sunflower kernels
1 cup sweetened dried cranberries
1 bunch green onions, chopped
1 red bell pepper, chopped
1 cup slivered almonds
1 rotisserie chicken, boned and chopped

Whisk together the contents of the ramen seasoning packets, oil, vinegar and sugar. Set aside.
In a large bowl, combine the broccoli slaw, apple, sunflower kernels, dried cranberries, green onions, bell pepper, almonds and chicken. Add the dressing, toss to coat.
Crush the uncooked ramen noodles and add to salad just before serving. Toss to coat.