CHINESE CHICKEN SALAD

Steps:

• 1. You can cook the chicken any way you like. You can bake it or boil it or buy one of those rotisserie chickens just debone and shred, it really doesn't matter. I have even used left over KFC just pulled it off the bone. Put the chicken in a bowl and drizzle the dressing over it to marinate while you put the rest of it together.
• 2. Put the coleslaw, onions, carrots in a large separate bowl and toss. I have also added broccoli slaw mix, it just gives extra crunch and more veggies. Some people like canned mandarin orange segments in it.
• 3. To make the Dressing: The dressing is simple.... and this depends on how much you are making as well but it is equal portions of three things and some sugar. If you make a larger portion, make more dressing. I usually adjust the olive oil for the larger portion. I think 1/4 cup of olive oil is sufficient for a larger salad dressing as well. You can use more or less olive oil, adjust to your liking. Those are just the basic ingredients, play around with it. Sesame Oil is used as a flavoring not as a salad oil. (Some people who use the Ramen noodles buy the Oriental one and use the flavor packet in the dressing, I have never done that, but it sure makes a pretty colored dressing, you might want to adjust the soy sauce if you use that packet otherwise it will be too salty.) Put it all in a jar and shake shake shake.
• 4. For the crunchy things, you can use crispy chow mein noodles, raw ramen noodles crumbled up in small chunks, or rice sticks (my favorite you can find them in the Asian food section in a little container with a pull tab top like those French's fried onion container. I think they are made by Chung King or La Choy. Blue container. They are not the raw Chinese noodles.)
• 5. Do NOT dress the salad until it hits the table and you are ready to eat it. Dump the dressing and chicken into the slaw bowl and toss well. Add a handful of the crunchies on top of each individual plate and serve. Enjoy!!!!