Asian Chicken Salad

Prep Time: 20 mins Servings: 4

Ingredients

Salad:

12 ounces rotisserie chicken, shredded

6 cups Napa cabbage, thinly sliced

1 bell pepper, seeded and thinly sliced into 1-inch pieces

2 medium carrots, peeled and grated

4 medium scallions, thinly sliced

1/2 cup fresh cilantro, chopped

1 small mandarin orange, peeled and divided into segments

½ cup roasted unsalted cashews, chopped

Dressing:

1 tablespoon reduced-sodium Tamari or Bragg's Liquid Aminos

2 tablespoons rice vinegar

1 small garlic clove, minced

1 teaspoon fresh ginger, grated

2 teaspoons coconut sugar

2 tablespoons sesame oil

3 tablespoons extra-virgin olive oil

1 teaspoon Sriracha hot chili sauce (optional)

In a large mixing bowl, combine the chicken, cabbage, bell pepper, carrots, scallions, and cilantro. Cover and refrigerate until ready to serve.
Make the dressing: In a small mixing bowl, whisk together all the ingredients until blended.
Dress the salad and top with nuts and mandarin oranges. Enjoy!