ASIAN CHICKEN, CABBAGE, AND MANDARIN ORANGE SALAD
Ingredients
The Dressing:
¼ cup sesame oil
¼ cup soy sauce
¼ cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon honey
1 ½ tablespoons smooth peanut butter
3 tablespoons rice wine vinegar
3 tablespoons fresh orange juice
1 tablespoon fresh ginger, minced
1 tablespoon olive oil
The Salad:
5 cups green cabbage, very thinly sliced into bite size pieces
1 cup purple cabbage, chopped
1 large carrot, shredded on the large hole of a box grater
1 red bell pepper, thinly julienned
½ cup fresh cilantro leaves
½ cup scallions, chopped
2, 15 ounce cans mandarin oranges, drained
½ cup toasted slivered almonds
2 tablespoons black and white sesame seeds
½ pound cooked chicken breast, chopped or shredded (about 1 cup)
Instructions
Combine all of the dressing ingredients together in a large jar and shake, shake, shake until well combined and smooth (or whisk, whisk, whisk in a small bowl).
Combine all of the salad ingredients in a large bowl and top with the dressing. Toss, toss, toss!
Yum, yum, yum!!
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