Crunchy Asian ramen salad

Salad:
3-6 cups chopped lettuce
(you can use a cole slaw mix or chop your own iceberg lettuce, red cabbage, mixed greens, spinach, really any lettuce that holds its shape well and doesn’t wilt quickly.)
Chopped celery
Chopped sweet red pepper
Chopped green onions
Chopped carrots
Grilled chicken
Toasted seeds
Sliced almonds
1 package of chicken ramen noodles, uncooked
1 can mandarin oranges

Grilled chicken:
Salt
Pepper
Onion powder
Garlic powder
Yellow Curry powder
Tumeric
Ginger
Mix and rub on raw chicken. Grill until internal temperature has reached above 165•

Roasted seeds:
Olive oil (very small amount, barely cover the surface of the pan)
Sun flower seeds (raw and unsalted)
Sesame seeds
Heat oil in pan over medium high heat. Add seeds. Stir frequently until cooked and browned. Let it cool and drain on a plate topped with a few paper towels. Pat oil off.

Dressing:
4 parts Olive oil
1 part Apple cider vinegar
Sugar
1/2-1 packet of chicken ramen seasoning

Toss the veggies and lettuce. Pour dressing over. Toss again. Mix in chicken and mandarin oranges. Top with seeds, ramen and almond slices. Enjoy!