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Prep 20min
Total20min
Ingredients9
Servings10
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Ingredients
4
cups shredded romaine lettuce
1
bag (16 oz) coleslaw blend
4
cups diced cooked chicken
1/2
cup sliced green onions (about 8 medium)
2
packages (3 oz each) oriental-flavor ramen noodle soup mix
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
cup honey-mustard dressing
1
can (11 oz) mandarin orange segments, drained
1/2
cup slivered almonds, toasted if desired*
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Steps
1
In very large (6-quart) bowl, mix lettuce, coleslaw blend, chicken, onions, noodles from soup mix and corn.
2
In small bowl, mix dressing and contents of 1 seasoning packet from soup mix (discard remaining seasoning packet). Pour dressing over salad; toss to mix.
3
Gently stir in orange segments. Spoon salad into large serving bowl; sprinkle with almonds.
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*To toast almonds, spread them in a medium nonstick skillet. Cook over medium heat, 5 to 7 minutes, stirring frequently, until golden brown. Remove from skillet.
Stir the almonds frequently so they don't burn. Remove them from the skillet when they're done to prevent further cooking.
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