Asian Chicken Salad

It was Joan’s on Third in Los Angeles that got me hooked on a giant bowl of Asian Chicken Salad. Here is my version.

Dressing

I like to make about a cup of dressing at a time because I tend to binge eat these!

• Canola oil – ¾ cup
• Rice wine vinegar – ¼ cup
• Soy sauce – a splash
• Toasted sesame oil – just a few drops
• Honey  – start with a teaspoon, add more to taste

Salad

• Cooked chicken meat
• Napa cabbage – shredded (or other lettuce or cabbage)
• Cilantro leaves chopped
• Green onions chopped
• Sesame seeds
• Slivered almonds (or cashews)

Optional

• Fried wonton strips and/or crunchy rice noodles
• Mandarin oranges
• Carrot shreds
• Chopped celery
• Edamame
• Shredded red cabbage

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