Gather all ingredients, finely chop the romaine or iceberg lettuce, shred the red cabbage and carrots. Poach chicken breast if needed.

Shred the cooked chicken into bite-sized pieces and set aside.

In a large mixing bowl, combine chopped lettuce, shredded red cabbage, shredded carrots, sliced green onions, shredded chicken, and drained mandarin oranges.

Gently fold in crushed ramen noodles, reserving a handful for topping.

In a separate bowl, whisk together rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, minced ginger, and minced garlic. Gradually drizzle in vegetable oil while whisking.

Drizzle the dressing over the salad mixture and toss gently to combine.

Transfer salad to a serving bowl or plates and sprinkle reserved ramen noodles on top before serving.