Noodle Chicken Salad

• 2 packages chicken ramen noodle soup mix
• slices of roasted whole chicken
• 2 tbsp butter or marg, divided
• 1/2 cup sliced almonds
• 1/4 cup sesame seeds
• 1/3 cup vegetable oil
• 2 tbsp sesame oil
• 1/2 cup red wine vinegar
• 1/4 cup lite soy sauce
• 1/4 tsp pepper
• 1 head  romaine lettuce, torn
• 5 grn onions, sliced
• mandarin oranges, drained
  

Remove flavor packets from soup mixes, reserving 1 packet.  Break noodles apart on baking sheet.  Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.

Pull chicken from bones, and coarsely chop; set aside.

Melt 1 tbsp butter in large skillet over medium heat, and add almonds and sesame seeds; cook, stirring constantly, 3 mins or until lightly browned.  Remove from skillet, and set aside.

Add remaining butter and chicken, and cook 4 to 5 minutes or until thoroughly heated.

Whisk together seasoning packet, oils, vinegar, and next 3 ingredients in a large bowl.
Add lettuce, green onions, sesame seed mixture, chicken, and noodles, tossing to coat.  Add  oranges if desired.  Serve immediately.