
An easy light recipe that's packed with bold flavors, fresh veggies, chicken and ramen noodles.
4 servings
For the Salad:
Cook the ramen noodles per the package direction but only use 1 cup of water.
When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.
In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.
Add the cooled ramen noodles.
For the dressing:
Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)
To finish the salad:
Pour the dressing over the salad and toss it together.
Add cashews and crunchy chow mien noodles and serve.
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This looks delicious!
Great presentation, would love to try this recipe.
The calories seem about right for this portion size.
Thanks for sharing this! Saved for later.
Perfect healthy meal option 👍