Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.