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A large white bowl filled with mandarin chicken salad, featuring shredded chicken, romaine lettuce, bright orange mandarin segments, and a generous topping of crunchy toasted ramen noodles and sliced almonds.

Crunchy Mandarin Chicken Salad With Toasted Ramen

myrecipe
This homemade mandarin chicken salad is better than you remember, featuring toasted ramen and almonds for an irresistible crunch, tender chicken, and a vibrant sesame ginger dressing. It's a perfect balance of sweet, savory, and satisfying.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American, Asian
Servings 4 servings
Calories 510 kcal

Equipment

  • Large skillet
  • Large Bowl
  • Small bowl or jar with lid
  • Whisk

Ingredients
  

For the Salad

  • 3 cups finely chopped romaine or iceberg lettuce
  • 2 cups shredded red cabbage
  • 2 cups shredded chicken rotisserie chicken works great
  • 1/2 cup jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed flavor packet discarded
  • 1/2 cup shredded carrot
  • 1/3 cup sliced green onions
  • 1/4 cup sliced almonds

For the Dressing

  • 3 Tbsp rice wine vinegar
  • 2 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp minced ginger
  • 1 clove garlic, minced
  • 1/4 cup vegetable oil

Instructions
 

Toast the Crunchy Toppings

  • In a large, dry skillet over medium heat, add the crushed ramen noodles and sliced almonds. Toast for 3-5 minutes, tossing frequently until light golden-brown and fragrant. Remove from the skillet and set aside to cool completely.

Make the Dressing

  • In a small bowl or jar, combine the rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, minced ginger, and garlic. Whisk or shake vigorously to combine.
  • While whisking constantly, pour the vegetable oil in a very slow, steady stream. Continue to whisk until the dressing thickens and emulsifies.

Assemble and Serve

  • In a large salad bowl, combine the chopped romaine lettuce, shredded red cabbage, shredded chicken, drained mandarin oranges, shredded carrot, and sliced green onions.
  • Just before serving, add the cooled, toasted ramen and almond mixture to the bowl. Drizzle with the dressing and toss until everything is well-coated. Serve immediately.

Notes

Storage Tip: For meal prep, store the salad greens, chicken, dressing, and crunchy toppings in separate airtight containers. The greens, chicken, and dressing can be refrigerated for up to 4 days. Keep the crunchy mix at room temperature. Assemble just before eating.
Avoid a Soggy Salad: To ensure the best texture, do not add the dressing or crunchy toppings until the moment you plan to serve the salad.
Nut-Free Option: For a nut-free version, you can substitute the sliced almonds with toasted sunflower seeds or pepitas for a similar crunch.
Quick Shredded Chicken: To shred cooked chicken quickly, place the warm breasts in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about a minute.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 6gSugar: 15gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 10mg
Keyword Chinese chicken salad, meal prep salad, ramen noodles
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