Mandarin Chicken Salad
By Maggie Michalczyk, RD
Ingredients
Salad
-
2
cups thinly sliced napa cabbage
-
1
cup thinly sliced purple cabbage
-
1
cup shredded carrots
-
2
tablespoons cilantro roughly chopped
-
2
green onions thinly sliced
-
4
Sunkist® mandarins, peeled
-
1/4
cup slivered or sliced almonds
-
1
cup cooked chicken or shredded rotisserie style chicken
-
1
avocado, sliced
-
sesame seeds for garnish (optional)
Dressing
-
1/4
cup rice wine vinegar
-
1
tablespoon sesame oil
-
2
tablespoons low-sodium soy sauce or coconut aminos
-
2
tablespoons olive oil
-
1
teaspoon freshly grated ginger
-
1
clove garlic minced
-
salt and pepper to taste
Directions
Salad
- Combine cabbage, carrots, green onion, and cooked chicken in a large bowl. Toss well to combine and add mandarins, cilantro and almonds.
- Pour dressing over salad just before serving.
- Sprinkle with sesame seeds and enjoy!
Dressing
- In a small bowl whisk together the dressing ingredients.
- Pour over salad just before serving.
