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Chinese Chicken Salad, Made Lite

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This version of Chinese Chicken Salad is more "fresh", with a dressing that isn't loaded with sugar. It's quite easy to put together,and you can be creative in cutting the vegetables that you want. To make things even easier, buy a rotisserie chicken at your local deli/grocery store. It's a whole lot cheaper than going out to a restaurant and ordering one-- plus you know what's in the salad dressing! This recipe is slightly adapted from "Just A Taste"


For the salad
1 small rotisserie chicken (about 4 cups), shredded
1-2 heads romaine lettuce, shredded (about 3 cups)
½ small head purple cabbage, shredded
2-3 scallions, sliced (white and green parts)
1 carrot, peeled and grated
1 cup fresh cucumber (I used ⅓ of an English cucumber), sliced into batons*
¾ cup sliced almonds, toasted
1 cup crispy chow mein noodles
1 can mandarin oranges, drained
For the dressing:
3 Tablespoons sesame oil
¼ cup rice wine vinegar**
¼ cup vegetable oil
2 Tablespoons sugar
1 teaspoon salt
¼ teaspoon fresh black pepper


NOTES: *for the cucumbers, cut into approx. 1/4" slices. Stack a few, and then cut straight down into thin strips or "batons" **You can use seasoned rice vinegar, but all that means is that sugar and salt has been added. I used unseasoned. For the chicken: You can use leftover roasted chicken, from home, or cook chicken breasts. The rotisserie chicken is just as easy, and is cost effective. In a large bowl, combine all of the salad ingredients, tossing until well mixed. In a small bowl (I use a small Mason jar with a lid), whisk together the dressing ingredients and then pour over the salad, tossing to coat. Serve immediately.

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