This is another recipe rerun.  I’ve made this twice in 2 weeks at my husband’s request and it just tastes so yummy in the summer.  This is from a Better Homes and Gardens cookbook I believe and I’ve only changed the recipe slightly.

Ingredients:

1/4 C Rice Vinegar

1/4 C Vegetable Oil

2 T Sugar (Splenda also works well)

1/8 t Crushed Red Pepper Flakes (or more to taste)

1 package chicken flavored ramen noodles (we like more noodles so I use 2)

2 chicken breast halves, cooked and shredded or cubed. (Cook as you like…I boiled them today but have grilled and baked them in the past.)

2 C shredded cabbage and carrots (coleslaw mix)**

3 or 4 green onions chopped

1/3 C sunflower seeds (out of the shell – unsalted is best)

For dressing whisk together first 4 ingredients and the flavor packet from the ramen noodles.

Cook the ramen noodles according to package directions. Rinse noodles in cold water.  Add remainder of ingredients and toss. Pour dressing over the salad and toss again to coat. Put it in the frig for a couple of hours to chill.

**Target didn’t have coleslaw mix today so I substituted broccoli slaw, which is a mixture of shredded broccoli, carrots, and red cabbage.  We actually liked this better – it held up better to the other ingredients and flavors.