This is a great anytime-of-the-year entrée salad. Quick and easy, beautiful colors, and great textures.
MANDARIN ORANGE CHICKEN SALAD (4-6 servings)
2 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1 tsp minced fresh ginger
2 Tbsp EVOO
1 tsp sesame oil
1-2 tsp chile-garlic sauce
1 clove finely minced garlic
1 Tbsp honey
S&P to taste
3-4 cups shredded cabbage (can use coleslaw mix for a bit more color)
3-4 cups chopped romaine lettuce
2 cans (11 oz each) mandarin oranges, drained
3 cups cooked, chopped chicken
3 green onions, chopped
1-2 cups chow mein noodles and/or
toasted chopped almonds
For the dressing, whisk together all the ingredients and season to taste with S&P. Set aside or refrigerate until ready to use.
In a large bowl, toss together all the salad ingredients except for the chow mein noodles and/or almonds.
When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing, you may not need any at all). Sprinkle the chow mein noodles and/or almonds on top and serve immediately.