COLD ASIAN CHICKEN AND NOODLE SALAD

Prep Time: 10 minutes

Cooking time: 3 minutes

Yields: 4 to 6 servings

2 packages instant ramen noodles

1/4 head of green cabbage, super thinly sliced

1 small red bell pepper, seeded and cut into matchsticks

1 small jalapeno, seeded and finely chopped

2 to 3 cups of diced or shredded rotisserie chicken (skin and bones discarded)

2 to 3 tablespoons fat free or light mayonnaise

1 teaspoon sesame oil

1 teaspoon sugar

4 tablespoons olive oil

¼ cup black sesame seeds

½ cup green onions or scallions, chopped

Using a medium stock pot, bring water to a boil.

Open ramen packages and discard sauce powder.

Add ramen noodles to the boiling water and cook according to the package instructions.

It usually takes 2 to 3 minutes.

Strain noodles and cool down. Toss with 2 tablespoons olive oil and set aside.

Chill in the refrigerator.

Meanwhile - combine cabbage, bell pepper, jalapeno, and chicken in a large mixing bowl.  Combine mayonnaise, sesame oil, sugar and the remaining 2 tablespoons of olive oil in a small mixing bowl.

Combine cabbage mixture and the noodles and then toss with the mayonnaise dressing.

Sprinkle with sesame seeds and chopped scallions.

Serve cold.