Chinese Chicken Salad

By The Stay At Home Chef

Ingredients

4 cups thinly sliced Napa cabbage (or green cabbage)
2 cups thinly sliced red cabbage
1 cup shredded carrots
2 cups shredded cooked chicken
1/2 cup sliced green onion
1 (15 ounce can) mandarin oranges in water (drained)
1/4 cup sliced almonds (toasted)
1/4 cup chopped fresh cilantro
3/4 cup wonton strips (or chow mein noodles)
2 tablespoons sesame seeds
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons grated ginger
1 teaspoon granulated sugar
1 teaspoon black pepper

Prep Time20mins
Servings6

Instructions

In a large mixing bowl, combine 4 cups thinly sliced Napa cabbage, 2 cups thinly sliced red cabbage 1 cup shredded carrots, 1/2 cup sliced green onion, and 2 cups shredded cooked chicken.

Add the 1 (15 ounce can) mandarin oranges in water, 1/4 cup sliced almonds, and 1/4 cup chopped fresh cilantro. Toss to combine.

In a small mixing bowl, whisk together the 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 2 teaspoons minced garlic, 2 teaspoons grated ginger, 1 teaspoon granulated sugar, and 1 teaspoon black pepper until well combined.

Drizzle the dressing over the salad and toss everything together until the dressing is evenly distributed.

Just before serving, top with the 3/4 cup wonton strips and 2 tablespoons sesame seeds.