Ingredients:

Salad:

3 c shredded cooked chicken

1 small head Napa cabbage, thinly shredded about 6 c

1/2 small red cabbage, thinly shredded about 3 c

1 c matchstick, thinly julienned or finely shredded carrots

3 ox snow peas, ends thrimmed and julienned about 1 c

1 red bell pepper, julienned, then halved

1 or 2 (11oz each) cans mandarin oranges packed in water, drained

1/2 c craisins

2/3 c sliced almonds or chopped peanuts

1 1/2 c wonton strips or Chow Mein noodles

2 T sesame seeds or sunflower seeds

1 Asian pear, peeled and chopped

Dressing:

1/2 c rice vinegar

1/4 c low sodium soy sauce

2 T Asian sweet chili sauce

1 1/2 T sesame oil

2 T sugar

1/2 – 1 tsp sriracha, optional

1 1/2 tsp minced garlic

1 1/2 tsp freshly grated ginger

1/2 tsp salt

1/2 tsp pepper

3 T peanut oil or canola oil

Directions:

1. Add all of the dressing ingredients to a mason jar, with a tight fitting lid or a small bowl.
2. Shake jar or whisk the dressing vigorously.
3. Place chicken in a bowl.
4. Remove 3 T of the dressing and add it to the chicken. Refrigerate the remaining dressing.
5. Let the chicken marinade while you prepare the vegetables.
6. Add the rest of the salad ingredients, except for the wonton strips/Chew Mein noddles, to the chicken.
7. Remove the dressing from the refrigerator and shake/whisk.
8. Pour dressing over chicken vegetable mixture and toss.
9. Top with wonton strips/Chow Mein noodles for serving.