Here's a Ramen Noodle Salad with Mandarin Oranges that has crispy chicken. This recipe is so simple to make, and it's a crowd-pleaser salad.
Course Salad
Cuisine Asian
Keyword Asian Chicken Salad, Kale Salad, Mandarin Oranges, Noodle Salad, Ramen Noodle Salad, Ramen Salad, side dish
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Calories 642kcal
Ingredients
Salad
4cupschicken breast or thighsCut chicken into bite-size pieces. You can use frozen pre-cooked crispy chicken
4headsRomaine lettucechopped
2cansMandarin orangesdrained
Crunchies
2packagesramen noodleseach package of ramen is 3 ounces
2tbspsesame seeds
1cupslivered almondscan use sliced instead
¼cupbutter
3.5ouncecrispy wonton strips
Dressing
½cupapple cider vinegar
1cupgranulated sugar
1cup canola oil
2tbspsoy sauce
Instructions
Salad
Wash, dry, and chop lettuce and place in a large bowl.
Drain the cans of mandarin oranges and add to the lettuce.
Season and slice raw chicken and cook in skillet with oil. Set aside on a plate to cool. I cheat and use the pre-cooked crispy chicken and heat it in the oven.
Crunchies
Pound the ramen noodle packages with a rolling pin to reduce the size of the noodles. Next, open up the ramen packages and remove the seasoning packets. You can toss the seasoning packet away or use it for another recipe.
Melt butter in a skillet over medium to low heat.
Add ramen noodles, sesame seeds, almonds, and wonton strips to the butter.
Stir constantly the crunchy mixture until they are crispy and golden.
Remove from stove and let cool.
Add the crunchies and chicken to the rest of the salad and toss.
Dressing
In a large pyrex measuring bowl, add the apple cider vinegar, sugar, oil, and soy sauce. Mix thoroughly until sugar is somewhat dissolved.
Drizzle dressing over the salad or allow everyone to add the dressing to their own salads.