Crunchy Asian Salad...YUMMY!

Dressing:

1/3 cup avocado  oil

1/3 cup rice vinegar

3 Tbl sugar

¾ tsp salt

½ tsp pepper

Salad

-1 pkg (3 oz) ramen noodles any flavor

-1 bag (16 oz) coleslaw mix with cabbage and carrots **(I prefer chopping up napa cabbage instead because it has a leafy texture vs. the extreme crunchiness of regular cabbage; I coarsely  shred carrots  and add them.)

-8 medium green onions sliced

-½ cup sliced almonds (toasted)

-1 medium red bell pepper cut into strips (a mixture of other non-green peppers tastes great, too: yellow, orange, red)

-2 seedless oranges, peeled, coarsely chopped **(I use a small can of mandarin oranges, juice drained, instead to make things easier. Refrigerate the can for a couple of hours before serving for a more fresh taste)

-2 cups coarsely chopped fresh baby spinach leaves
-2-3 cups cooked chicken. I prefer the deboned rotisserie chicken from Costco and use about 1/2 package for a single batch of salad.

*In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

*Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours. (If you leave the dressing off, the salad itself keeps well for a day or so in the refrigerator).