Yum! Asian Chicken Slaw

Ok, so it might not be true "Asian" cuisine, but I went to a BBQ tonight and made a rather tasty recipe: Asian Chicken Slaw. I am not usually a big fan of coleslaw, but this one really looked interesting on paper and I was even more pleased with the end result. It makes a huge bowl too.

1 bag (10 oz.) broccoli slaw (I used a bag with brocolli***, carrots and red cabbage; I found it pre-bagged in the produce department)
2 cups shredded red cabbage
3 scallions, chopped
2 cups diced chicken breasts
6 oz. slivered almonds
7 oz. sunflower seeds
2 packages Oriental flavor ramen noodles
1 cup oil (I used canola)
1/2 cup white vinegar
1/2 cup splenda (you can also use sugar, but for us low carb folk, splenda worked really well)

Toast almonds at 350 for 15 minutes; set aside. Mix together dressing - oil, vinegar, sugar/splenda and seasoning packets from ramen noodles. In a large bowl, combine broccoli slaw, cabbage, chicken, scallions, toasted almonds and sunflower seeds. Crumble up raw ramen noodles and stir into salad. Mix salad and dressing together.

My preparation hints/notes:

I mixed up the dressing about two hours before I even put the slaw together to let the flavors blend (you just have to shake it up periodically because it will separate).

When I combined the slaw and the dressing, it probably was in the fridge about 2 hours before serving and the slaw was still very crunchy.

*** Angie: if you are reading this, yes, I did put broccoli in a recipe and did not subsequently die!