Mandarin Chicken Salad

    The heat has been awful around here, and it's only going to get worse before it gets better!  On days like this, I love to pull out an old standby like this Mandarin Chicken Salad.  It's especially handy when I already have chicken breasts cooked and cubed.  I like to cook a whole bag at a time so I have some handy when I need it. 
     It's also a great meal to bring on a camping trip.  You can prepare everything in advance and put the ingredients in separate baggies.  So when you are ready to eat, just pour everything together, and you have a great meal!

Mandarin Chicken Salad

2 tablespoons butter
1 package (3 ounces) chicken or oriental flavored ramen noodle soup mix
2 tablespoons sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame oil or other oil of your choice
1/2 teaspoon pepper
2 cups cooked, cubed chicken
1/4 cup dry-roasted peanuts
1/4 cup green onions, sliced
2 cups chopped cabbage (or coleslaw mix)
1 can (11 ounces) mandarin orange segments, drained

Melt butter in skillet over medium heat.  Add seasoning packet from soup mix.  Break block of noodles into bite size pieces over skillet.  Stir into butter mixture.  Cook noodles for 2 minutes, stirring occasionally.  Stir in sesame seeds.  Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown.  Remove from heat.
Mix sugar, vinegar, oil and pepper in a large bowl.  Add noodle mixture and remaining ingredients; toss.   Enjoy!

This also makes a pretty salad if you use purple cabbage!