Ingredients
- 2 heads romaine lettuce chopped (about 8 cups)
- 2-4 boneless skinless chicken breasts cooked and sliced
- 3 green onions chopped
- ⅓ cup shredded carrots
- 1 can (5 oz) chow mein noodles
- ⅓ cup sliced almonds
- 1 can (15 oz) mandarin oranges drained (save 2 tsp juice for dressing)
- For the Asian Salad Dressing:
- 2 tbsp brown sugar
- 2 tsp mandarin orange juice reserved from can above
- 2 tsp soy sauce
- 3-4 tsp sesame oil
- ¼ cup avocado oil or vegetable oil
- 3 tbsp rice vinegar
- 1 tbsp minced garlic or 3 cloves minced
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- Make the dressing: Add brown sugar, mandarin orange juice, soy sauce, sesame oil, avocado oil, rice vinegar, and minced garlic to a 16-ounce Mason jar or small bowl. Screw the lid on tight and shake until the brown sugar dissolves and the dressing is emulsified. Chill in the fridge while you assemble the salad.
- Assemble the salad: In a large serving bowl, combine the chopped romaine, chopped green onions, shredded carrots, and drained mandarin oranges. Toss to combine.
- Dress the salad: Pour the chilled dressing over the salad and toss until everything is evenly coated.
- Add the crunch: Right before serving, add the chow mein noodles and sliced almonds. Toss lightly so they stay crispy.
- Add the chicken: Arrange the sliced cooked chicken on top of the salad. Serve immediately.
Nutrition
Video
Notes
Save the mandarin orange juice when you drain the can — you need 2 teaspoons for the dressing and it adds the perfect citrus sweetness.
Go lighter on the sesame oil than you think — 3 teaspoons is usually plenty. A little goes a long way.
Add the noodles and almonds at the very last second so they stay crispy. If you're making this for leftovers, keep them in a separate container and add to each serving.
Omit the chicken and this becomes a beautiful side salad for cookouts and potlucks.
Pair with frozen egg rolls or toasted garlic bread for a full dinner.
Use a rotisserie chicken if you're short on time — just shred or slice and lay it on top. A 16-ounce Mason jar is the perfect size for the dressing — and you can store leftover dressing in the fridge for at least a week. For a bigger crowd, double everything and use a quart-size jar for the dressing.
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