This fresh chicken salad is fast food in the best possible sense. The crunchy noodles and mixture of Asian spices that enliven the dressing come ready-to-use in a package of ramen-style soup.
For dressing, in a screw-top 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 the salad greens, vegetables, and orange slices; toss gently to combine. Break ramen noodles into pieces; add to salad. Cover and refrigerate up to 1 hour.
Meanwhile, cut chicken into thin bite-size strips. Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry fchicken in hot oil for 2 to 3 minutes or until chicken is no longer pink.
While the chicken is cooking, pour the dressing over the salad mixture; toss gently to coat. Let stand about 5 minutes to soften noodles, tossing occasionally.
Add the chicken and pan juices to salad; toss gently to combine. If desired, sprinkle with coarsely ground pepper. Serve immediately. Makes 4 servings.