Prep time: 10min - Total time: 20min
For Chinese Chicken Salad:
1 package crispy wonton strips or fried Chinese noodles
1 red bell pepper, seeded and chopped
2 cups cabbage coleslaw mix with carrots
3-4 grilled chicken breast
4 mandarin oranges, peeled and segmented
1 head romaine lettuce, trimmed and torn into bite-sized pieces
4 green onions, chopped
1/2 bunch cilantro
1/2 cup slivered almonds
For Ginger-Sesame Dressing:
3/4 cup olive oil
3 tablespoons sesame oil
1/8 cup rice wine vinegar
1/8 cup brown sugar
1/8 cup soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon dry mustard, optional
To make the Ginger-Sesame Dressing, blend all the ingredients in an immersion blender or high-speed blender until incorporated. Taste and adjust seasoning to liking, add more sugar or soy sauce if desire. Any leftover can be stored in the refrigerator, up to 1 month.
To assemble the salad, in a large bowl, mix the lettuce and the coleslaw mix. Then add the peppers, cilantro, green onions, almonds, and orange segments. Top with the chicken and wonton strips. Serve in individual bowls with dressing.
You can substitute the fresh mandarins for 1 can of mandarin orange segments, drained.
I like to use the prepackaged cabbage slaw mix that includes green cabbage, red cabbage, and carrots. If you prefer you can use ½ head of green cabbage, ¼ head of red cabbage, washed and chopped. Plus, 2 shredded carrots.