Chicken Ramen Salad with Mandarin Oranges
Ingredients
Salad:
- 2 3 oz. packets instant ramen noodles, either chicken or oriental favor, crushed, seasoning packet reserved
- ½ cup slivered almonds
- 1 16 oz. bag coleslaw mix, or 6 cups total of shredded cabbage and carrots
- 2 scallions, thinly sliced
- 1½ cups cooked chicken, shredded
- 2 15 oz. cans mandarin oranges, drained, liquid reserved
Dressing:
- ½ cup olive oil or avocado oil
- ⅓ cup apple cider vinegar or rice vinegar
- 1 T. soy sauce
- 1 t. toasted sesame oil, optional
- ½ t. black pepper
- reserved ramen flavoring packets
- reserved syrup from mandarin oranges to taste
Instructions
- Preheat the oven to 350°. Spread the crushed noodles and almonds on a sheet pan in a single layer. Cook for 10-15 minutes until they smell toasted. Set aside to cool.
- Combine the dressing ingredients plus the reserved seasoning packets in a jar with a tight lid. Add a tablespoon or two of the liquid from the mandarin oranges. Shake well. Taste and adjust seasonings if necessary. Set aside.
- Combine slaw, scallions, and chicken in a large bowl. Add the noodles, almonds, and dressing. Toss until well combined. Gently fold in the mandarin oranges. Chill for an hour or two before serving.