Asian Chicken Salad
Salad:
| 3 | cups chopped or shredded lettuce |
| 2 | cups chopped or shredded red cabbage |
| 2 | cups cubed or shredded rotisserie chicken |
| 15- | ounce can mandarin oranges |
| 2 | cups crunchy chow mein or fried won ton noodles |
| ½ | cup shredded carrot |
| ⅓ | cup sliced green onion |
| ¼ | cup sliced almonds |
Drain the mandarin oranges, reserving 3 tablespoons of juice for the dressing. In a large bowl, toss together all the salad ingredients.
Sesame Ginger Dressing:
| 3 | tablespoons rice wine vinegar |
| 3 | tablespoons mandarin orange syrup |
| 2 | tablespoons honey |
| 2 | tablespoons soy sauce |
| 1 | tablespoon hoisin sauce |
| 1 | tablespoon sesame oil |
| 1 | teaspoon minced ginger |
| 1 | clove garlic, minced |
| 2 | to 3 tablespoons vegetable oil |
In a medium bowl, whisk together all the dressing ingredients, except for the vegetable oil. Slowly drizzle the vegetable oil into the mixture, whisking vigorously until emulsified.
Before serving, pour dressing over the salad and toss to combine.