Mandarin Orange Chicken Salad
INGREDIENTS:
Salad
4 cups napa cabbage, or green cabbage, shredded
2 cups red cabbage, shredded
1 cup matchstick carrots
1 red bell pepper, thinly sliced
⅓ cup green onions or scallions
2 cups shredded chicken breast
2 mandarin oranges, or clementines
½ cup roasted and salted almonds, chopped
sesame seeds, for topping, optional
Orange Ginger Dressing
¼ cup freshly squeezed orange juice, juice from about 1 ½ mandarin oranges
¼ cup honey
3 Tablespoons rice vinegar
3 Tablespoons tamari
2 garlic cloves, roughly chopped
2 inch knob fresh ginger, roughly chopped
½ cup sesame oil
DIRECTIONS:
Add all dressing ingredients to a blender and blend until smooth. Set aside.
Toss cabbage, carrots, carrots, bell pepper, green onions and shredded chicken in a large bowl.
Pour dressing over salad and toss to combine.
Add mandarin orange slices and chopped almonds to salad and gently toss again. Top with sesame seeds, if desired.
Serve immediately or transfer to a glass container and store in the fridge for up to 4 days.