Melt butter in 10-inch skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite-sized pieces over skillet; stir into butter mixture.
Cook noodles 2 minutes, stirring occasionally. Stir in sesame seeds. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown. Remove from heat.
Since I used the Tyson Grilled & Ready Chicken Breast Strips from the grocery store freezer section, I heated up the chicken strips in a skillet for 4-5 minutes and then cut them into cubes.
To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl. Set aside.
In a large bowl, combine the coleslaw mix, mandarin oranges, green onions, peanut and chicken.
When you are ready to serve the salad, add the dressing and the noodles to the salad mixture and toss.