3-ounce package chicken ramen noodles
1/4 cup rice vinegar or white wine vinegar
2 tablespoons orange juice
2 tablespoons salad oil
A few dashes of hot pepper sauce
6 cups salad greens, torn
2 cups fresh vegetables, such as bean sprouts, pea pods, sliced carrots, yellow summer squash, zucchini, cucumber or onions
1 small can mandarin oranges, well drained
12 ounces chicken breast halves, skinless and boneless
2 teaspoons cooking oil
To prepare dressing, in a small lidded jar, combine the flavor packet from the ramen noodles, vinegar, orange juice, salad oil and hot pepper sauce. Cover and shake well; set aside.
In a large salad bowl, combine salad greens, vegetables and oranges; toss gently to combine. Break ramen noodles into pieces and add to salad. Cover and refrigerate up to one hour.
Next, cut chicken into thin bite-size strips. Pour cooking oil into a wok or large skillet. Preheat oil over medium heat. Stir-fry chicken in hot oil for 2 to three minutes or until chicken is no longer pink.
While the chicken is cooking, pour the dressing over the chilled salad; toss gently to coat. Let stand about five minutes to soften the noodles a bit; tossing once more. Add the chicken to the salad and toss gently. Serve immediately.