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Mandarin Chicken Salad

Skinny Not Skinny
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Entree
Cuisine Salad
Servings 4


  • 2 TBSP butter
  • 1 package 3 oz Chicken-flavor Ramen Noodle Soup Mix
  • 2 TBSP sesame seeds
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 1 TBSP sesame oil or vegetable oil
  • 1/2 tsp pepper
  • 2 cups cut-up cooked chicken I used Tyson Grilled & Ready
  • 1/4 cup dry-roasted peanuts
  • 1/4 cup sliced green onions
  • 1 bag 14-16 oz coleslaw mix
  • 1 can 14 oz mandarin orange segments, drained


  • Melt butter in 10-inch skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite-sized pieces over skillet; stir into butter mixture.
  • Cook noodles 2 minutes, stirring occasionally. Stir in sesame seeds. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown. Remove from heat.
  • Since I used the Tyson Grilled & Ready Chicken Breast Strips from the grocery store freezer section, I heated up the chicken strips in a skillet for 4-5 minutes and then cut them into cubes.
  • To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl. Set aside.
  • In a large bowl, combine the coleslaw mix, mandarin oranges, green onions, peanut and chicken.
  • When you are ready to serve the salad, add the dressing and the noodles to the salad mixture and toss.
  • Serves 4