Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded Romaine lettuce
  • 2 cups shredded Napa Cabbage
  • 2 cups shredded Red Cabbage
  • 2 large carrots, julienned (about 1 cup)
  • 1 cup shelled edamame
  • 3 cups shredded chicken (~1 1/2 lbs. chicken)
  • 3.5 oz. bag Crunchy Wonton Noodles
  • 1 cup mandarin orange slices, drained
  • 1 bunch scallions, diced (~1/2 cup)
  • 1/2 cup sliced almonds
  • 1/4 cup Grapeseed oil (or canola oil or any other neutral flavored oil)
  • 2 Tbsp. sesame oil
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1 tsp. ginger, minced
  • 1 tsp. garlic, crushed
  • 1 tsp. chili-garlic sauce
  • 1/4 tsp. salt & pepper

Instruction

  • In a large salad bowl, combine the romaine, Napa cabbage, purple cabbage, carrots, edamame, shredded chicken and wonton noodles. Gently toss in or garnish the salad with mandarin oranges, scallions and slivered almonds.
  • Whisk together the ingredients for the dressing in a bowl or mason jar and toss the salad with the dressing. Serve. (That's it! 😊)
  • If you don't have a rotisserie chicken and need to make shredded chicken, season chicken tenderloins or chicken breasts with salt, pepper and garlic powder. Place on a baking sheet with a rack on top and coat with oil or nonstick spray. Bake the chicken at 400°F for 20-25 minutes or until the chicken reaches an internal temperature of 165°F at the thickest part of the chicken.
  • You can either slice the chicken up or shred. Pro tip: use a stand mixer fitted with the paddle attachment to shred your chicken with ease!