• 1 (3-ounce) package ramen soup noodles
• 2 tablespoons chili sauce
• 1/4 to 1/2 cup bottled carrot ginger dressing
• 1 cube frozen crushed ginger, thawed, or 1 teaspoon ground ginger
• 1 cube frozen chopped cilantro, thawed, or 1 teaspoon finely chopped cilantro
• 1 cup snow peas, trimmed, rinsed, and dried
• 1 (5-ounce) package mesclun mix salad, rinsed and dried
• 3 cups shredded rotisserie chicken, about a 3-pound chicken
• 1 medium red onion, halved lengthwise and thinly sliced
• 1 (11-ounce) can mandarin orange segments, drained
• 2 tablespoons sesame seeds
• 2 scallions, sliced diagonally

Preheat oven to 350 F.

Fill a large pot three-quarters full with water and bring to a rolling boil. While the water is heating, break up ramen noodles and place them on a jelly-roll pan. Bake for about 8 minutes until toasted.

While noodles are baking, make dressing: In a small bowl, whisk together chili sauce, salad dressing, ginger, and cilantro. Set aside.

Fill a large bowl about three-quarters full with cold water and ice cubes. To blanch the snow peas: Place them into the boiling water for 30 seconds; drain them and immediately plunge them into the ice water to stop cooking. When snow peas are completely cool, drain and dry them.

To compose salad: Place greens in a large bowl. Add snow peas, chicken, onion, mandarin oranges, sesame seeds, and toasted ramen noodles.Pour dressing over salad and toss. Garnish with scallions.