Asian Chicken Ramen Noodle Salad

This is a recipe my mom used to make quite a bit.  I didn't like it at first because it looked "weird," but now it is a must have at our house.  It is super easy, quick, and healthy!  And of course I love that it is easy to pack in my lunch the next few days!

2 cups of water
2 packages of chicken flavor ramen noodles
½ cup balsamic vinaigrette dressing (I always use the Maple Grove Farms brand, fat free)
2 tbsp. soy sauce
1 tsp. dark sesame oil (found in the oriental section of the grocery store)
About 2 cups cooked chicken, cubed (I used the Baked Chicken recipe, thawed from the freezer)
1 bag of broccoli coleslaw (rainbow slaw)
1 red bell pepper, chopped (optional)

     Boil the water in a saucepan.  Once water boils, break up the ramen noodles into the water.  Cover the saucepan, remove from heat and let sit for 10 minutes or until tender.  Drain water from noodles.
     In a large bowl, mix together the dressing, soy sauce, sesame oil, and 1 seasoning mix from the ream noodles.  Add the chicken, broccoli slaw, and bell pepper.  Toss to mix and coat all ingredients.  Next, stir in the ramen noodles.  Makes 4 servings.