Noodle Chicken Salad

This isn't the healthiest salad in the world...there's butter and oil, and the ramen noodle soup mix adds even more fat and sodium. But despite that, it's a fresh, bright Asian-style main-course salad that's perfect for the summer. And if you use a rotisserie chicken, it's pretty easy too.

Noodle Chicken Salad
From Southern Living.
Makes 4 to 6 servings.

2 (3 ounce) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn (I've also used Napa cabbage for this.)
5 green onions, sliced
Optional ingredients:
1 (10 ounce) can mandarin oranges, drained
1 cup sliced mushrooms
1/2 cup sliced celery
(I always use all three.)

Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.

Pull chicken from bones and coarsely chop; set aside.

Melt 1 tablespoon butter in large skillet over medium heat. Add almonds and sesame seeds. Cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken to skillet and cook 4 to 5 minutes or until thoroughly heated.

Whisk together seasoning packet, oils, vinegar, and next three ingredients in a large bowl. Add lettuce/cabbage, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.