Chinese Chicken Salad with Creamy Dressing

omnivorescookbook.com

Tricia

subheading: Dressing:

3 tablespoons Chinkiang vinegar (*Footnote 1)

2 tablespoons light soy sauce (*Footnote 2)

2 tablespoon unsalted natural peanut butter

1 tablespoon honey (or agave syrup)

1 tablespoon sesame oil

2 teaspoons minced ginger

2 cloves garlic, minced (yield about 2 teaspoons)

(Optional) 1 tablespoon homemade chili oil

subheading: Salad:

1 small head romaine lettuce, chopped (yield about 4 cups)

¼ head red cabbage, shredded (yield about 2 cups)

2 big carrots, sliced to thin strips (yield about 2 cups)

2 cups shredded chicken (rotisserie chicken or leftover chicken)

1 cup cherry tomatoes, halved

3 green onion, sliced

1 cup crunchy chow mein noodles

(Optional) chopped cilantro for garnish

Directions at omnivorescookbook.com

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