1/3cup (67g)good mayo (we love Hellman's/Best Foods)
2tablespoons (28g)rice vinegar
1/4teaspoontoasted sesame oil
CHICKEN: Start by preparing chicken tenders according to package directions (we like air frying them best!). Let cool to warm and then thinly slice/chop.
DRESSING: While chicken is cooking, prepare the dressing by whisking together all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 tsp fine sea salt & 1/8 tsp. pepper.
SALAD: In a large bowl, combine romaine lettuce, half of coleslaw mix, throughly drained mandarin oranges, and sliced chicken.
ENJOY: Drizzle on dressing (read instruction #5 first) and toss well to coat. Serve on plates and divide chow mein noodles & almonds evenly on individual plates. Enjoy!
STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad. Store the chicken, almonds, & chow mein noodles separately from lettuce/coleslaw and dressing.
Note 1: I use Tyson® Crispy Chicken Strips (not sponsored) which cook up in about 18 minutes or 11-12 in the Air Fryer. Make sure to cook them in the Oven or Air Fryer, not the microwave. Use whatever chicken tenders you like; you can even do homemade crispy chicken strips. Unless they're little, you'll want to slice the chicken so they can be evenly distributed throughout the salad. We want about 8 ounces (~2 cups or 4-5 tenders) total for this salad.Note 2: This is just plain romaine lettuce that has been chopped.Note 3: Most coleslaw mixes are in the produce section of the grocery store near other packaged salad mixes. The only ingredients in the coleslaw should be green cabbage, red cabbage, and carrots (don't grab a prepared coleslaw mixed with dressing)Note 4: These are deep-fried crunchy golden egg noodles and are typically found in the international aisle with Asian products or in the dry pasta aisle of the grocery store.