Asian Chicken & Satsuma Salad

I'm a BIG salad eater... the other day, I was discussing with my boyfriend about how everyone has their "thing". Their weakness, vice, etc. After thinking about it for a while, I decided my "thing" was salad. I have always eaten lettuce and cabbage directly off the head and can just sit there and eat nonstop. ⠀
I know most people aren't as odd as I am... so here is a fancier salad to try that tastes a little less like salad and a bit more like a real meal!⠀
INGREDIENTS: ⠀
1 tsp rice wine vinegar⠀
1 tsp chili garlic sauce⠀
1/2 tblsp low-sodium soy sauce⠀
1 tsp ground ginger⠀
1/2 tblsp raw honey⠀
1 tsp sesame oil⠀
2 cups romain lettuce⠀
3/4 cup shredded cabbage⠀
1/4 cup sugar snap peas (diced)⠀
1/4 cup sliced red bell pepper⠀
1 green onion, sliced⠀
1 satsuma/mandarin orange, peeled and segmented⠀
3 oz plain baked or grilled chicken breast, sliced. ⠀

HOW TO:⠀
In a small bowl, whisk together the dressing ingredients (everything listed above the lettuce)⠀
In a medium bowl, combine the salad ingredients except the chicken⠀
Toss the cooked chicken with half of the dressing and layer it on the salad⠀
Drizzle the remainder of the dressing over the salad⠀
Enjoy!⠀

Adriane KnorrComment