Quick Asian Chicken Salad for a crowd

I accidentally bought 10 pounds of coleslaw mix this week for a branch party and only used 5 pounds. So I'm going to be trying out some cabbage salad recipes. This recipe is adapted from the Ready Pac coleslaw package. Haven't tried it. Think I'll experiment with a quarter recipe, less dressing.

Rotisserie chicken, skin removed, deboned and sliced: 6 pounds
5 pound restaurant pack shredded cabbage for coleslaw or 2 medium heads cabbage, shredded
Diced scallions: 20 oz. or 4 cups
Water chestnuts, drained or sliced, jicama, peeled and sliced in small pieces and /or diagonally sliced celery: 2 lb. or 2 quarts

Uncooked Ramen soup noodles broken into pieces (no seasoning pack): 2 pounds or 12 cups (or use fried crispy chow mein noodles or rice noodles for garnish)
Sesame Asian Salad Dressing: 3 quarts (I think you could use less - much less if you skip the Ramen noodles. Purchase where you get the restaurant pack of shredded cabbage, or make your own).

Mix chicken, shredded cabbage, scallions, water chestnuts, jicama and/or celery. Add broken Ramen noodles if using. Add dressing. Mix well and refrigerate until serving time. Garnish with cashew pieces, toasted almond slices or toasted mild sesame seeds if desired. Or garnish with fried chow mein noodles or rice noodles if you did not use the Ramen noodles in the recipe. If you intend to serve salad soon after you make it, it would be best to skip the Ramen noodles and use the crispy noodle garnish instead.