Crunchy Chicken salad

INGREDIENTS

3 tablespoons butter or margarine

1 package (3 ounces) Oriental-flavor ramen noodle soup mix (chicken flavored works well too.)

1 1/2 to 2 tablespoons sesame seeds

1/4 cup sugar

1/4 cup white vinegar or apple cider vinegar

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cups cut-up cooked chicken***

1/2 cup dry-roasted peanuts or sunflower nuts (I prefer)

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix  or Oriental slaw

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

***I leave the chicken out and it is still a great side dish.