Asian Chicken Noodle Salad

I don't give Kraft Magazine enough credit. Whenever I read through the recipes in their magazine I always think they seem too simple to be good, but in this case 'simple' turned out to be very good! I made a few changes to the ingredients, basically just substituting the Kraft products they recommend for my preferred brands. Keith shredded the chicken while I put together the rest, so this really only took us less than 5 minutes--how's that for quick?

Asian Chicken Noodle Salad
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Ingredients
1 pkg. (3 oz.) ramen noddle soup mix (I skipped this ingredient)
1 pkg. (14 oz.) coleslaw blend
2 cups shredded rotisserie chicken breast
4 green onions, diagonally sliced
1/3 cup Planters Cocktail Peanuts
1/2 Girard's Chinese Chicken Salad dressing
1 tbsp. creamy peanut butter


Directions

1. Break noddles into small pieces in a large bowl. Add coleslaw blend, chicken, onions, nuts; mix lightly. Discard seasoning packet from soup mix or reserve for another use. 
2. Beat dressing and peanut butter with a whisk until well blended. Add to salad; toss to coat. 

We had ours with a few egg rolls on the side.

TIP: Add 1/2 tsp hot pepper sauce to the dressing mixture before tossing salad.

We really liked this recipe, and not just because it was so easy to throw together--it has great flavor too.