Chinese-Inspired Chicken Salad (Mandarin Chicken Salad)

therealfooddietitians.com

Abra Berkson

subheading: For the Salad:

3 cups thinly sliced Napa or green cabbage*

1 cup thinly sliced red cabbage*

1 cup shredded carrots

1 cup sugar snap peas, thinly sliced

3 green onions, white and green parts, thinly sliced

3 cups cooked, shredded chicken ( 12 ounces cooked or 16 ounces raw)

1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)

1 cup fresh cilantro leaves, stems removed, leaves roughly chopped

⅓ cup slivered or sliced almonds, toasted

Optional: Black and/or white sesame seeds for garnish

subheading: For the Dressing:

¼ cup unseasoned rice vinegar

3 tablespoons toasted sesame oil

3 tablespoons coconut aminos**

2 tablespoons avocado oil or extra-virgin olive oil

½ teaspoon ground ginger

¼ teaspoon garlic powder

Directions at therealfooddietitians.com

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