Oriental Chicken Salad

1 bag premixed coleslaw
(broccoli coleslaw or cabbage mix; for a double batch, use one of each)
2 packages chicken ramen noodles
2 bunches of green onions, sliced
1 cup slivered almonds
1 cup dry roasted sunflower seeds
3/4 cup oil
1/2 cup sugar
1/4 cup vinegar (I prefer cider or even a rice vinegar if you have it on hand)
1 cup dried cranberries or raisins

Chicken - this is optional: for one batch, use approximately one-half of a roasted chicken

Mix together coleslaw, crunched ramen noodles (uncooked, without seasoning packets), green onions, almonds, sunflower seeds, dried cranberries and chicken, (if desired) then:

Mix together oil, sugar, vinegar and noodle seasoning. Pour seasonings over salad and toss well. Chill at least one hour before serving.

YIELD: Apporx. 2 quarts