Asian Chopped Salad
with Chicken and Mandarins
Ingredients
1/4 head
green cabbage
¼ head red
cabbage
½ head
romaine lettuce
4 large kale
leaves, with the stem and middle of the stem removed
2 green
onions
½ cup crispy
Asian noodles (wontons etc. optional)
¼ cup sliced
almonds
1/3 cup mandarin
orange segments
Dressing:
2 tbsp.
minced ginger (the stuff in the squeeze bottle works great)
2 tbsp.
sesame oil
4 tbsp.
canola oil
2 tbsp.
honey or agave nectar
¼ cup rice
wine vinegar (white wine vinegar would be fine as well)
2 tsp. Dijon
mustard
Sriracha
(optional and to taste)
Instructions
For the
salad: chop all of your ingredients into small pieces, think half inches in
size and toss together.
I served my salads with some grilled chicken
for lunch but I think this would be an excellent dinner if you wanted to use
some left over grilled chicken or even picked up a rotisserie chicken from the
market and cut it into the salad! Toss
about 3 tbsp. of dressing with 1.5 cups of salad and add 4 oz. of chicken or shrimp. I topped them with some crispy wonton noodles
left over from a Chinese food run (love that they throw those in for free and
we never eat them!) and some sliced almonds with some mandarin segments from a
can. Super easy, much cheaper and with
about ½ the calories as that Cheesecake Factory salad!