Best Chinese Chicken Salad

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Picholine

subheading: For the dressing:

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons peanut oil, can substitute canola or avocado oil

2 tablespoons soy sauce

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon peanut butter

¾ teaspoon toasted sesame seed oil

½ teaspoon ground ginger

subheading: For the salad:

4 cups napa cabbage, chopped

3 cups iceberg lettuce, chopped

2 ½ cups chicken breasts, boneless and skinless, cooked and cut into bite-size pieces

1 cup carrots, julienned

1 (11-ounce) can mandarin oranges, drained and patted dry

⅓ cup green onions, diced

½ cup chow mein noodles

½ cup crispy wonton strips

¼ cup almonds, sliced

2 tablespoons sesame seeds, toasted

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