CHINESE CHICKEN SALAD

I found this on Pinterest but have made a few tweeks to it. You can add or take away whatever you like (I've seen people add avocado, mango, mandarin oranges, etc.). Also, with the salad ingredients, the measurements are just suggestions - - I usually add more of my favorite things (edamame and almonds) and less of what I don't love (green onions)...it's whatever you want.

Salad Ingredients:

• 2-3 chicken breasts marinated and baked in Lawry's Sesame Ginger marinade and cut into bite-sized pieces (while cooking, cover with tin foil and flip chicken once, half way through). 
• 1 (16-oz) bag coleslaw
• 1 head romaine lettuce
• 1 c shelled and cooked edamame (I buy a frozen bag that can be thrown in the microwave)
• 1/2 c thinly sliced almonds
• 1/2 c thinly sliced green onions
• 2 (3-oz) pkgs of Ramen Noodles, crumbled (you will not use the seasoning)
• Asian Honey Vinaigrette (see ingredients below)

Asian Honey Vinaigrette Ingredients:

• 2/3 c vegetable oil
• 1/3 c honey
• 1/3 c rice wine vinegar
• 2 tsp soy sauce
• 1/4 tsp sesame oil
• pinch of salt and black pepper

Heat oven to 425. Spread crumbled ramen noodles and sliced almonds out on a baking sheet and stir to combine. Bake for about 5 mins, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet and give mixture a good stir to toss. Return to the oven and toast for additional 3 mins. Keep a very close eye on the mixture so it does not burn. Remove and set aside. 

Add ingredients (including vinaigrette) together in a large bowl, and toss until combined. (Add the dressing slowly, while mixing - I have never had to use all of the dressing...even when I've made a bigger salad).