Ingredients
Scale
- 2 cups hand shredded romaine lettuce
- 2 cups hand shredded red cabbage
- 2 cups hand shredded green cabbage
- 1 cup of peeled and julienned carrot
- 1 cup of frozen edamame beans, thawed
- 1 bunch fresh scallions thinly sliced on the diagonal
- 1 cup of canned mandarin oranges, well drained
- 3 cups of shredded poached chicken breast
- Salt and black pepper to taste
- ½ cup toasted flaked almonds, pumpkin seeds, and sunflower seeds to garnish
- 3 ½ ounce bag of wonton noodles to garnish (optional)
- ½ cup of Ginger & Mandarin Salad Dressing (Or your favourite oriental flavoured salad dressing)
Instructions
- Prepare all your vegetables. Hand shred both cabbages and the lettuce. Peel the carrot and cut into 2 inch lengths, cut into thin slices, and then julienne the slices. Wash your scallions, trim, and then slice thinly on the diagonal.
- Place all of your prepared vegetables into a large bowl. Add the shredded chicken, drained mandarins, and thawed edamame beans. Season with some salt and pepper and toss well together.
- This much can be done ahead of time, covered and chilled in the refrigerator. Do not dress or garnish until just before you serve the salad.
- When you are ready to serve the salad, drizzle with the salad dressing. Taste and adjust seasoning as desired. Scatter the nuts and seeds over top and wonton noodles, if using. Serve immediately.
- Prep Time: 25 minutes
- Category: Lunch
Nutrition
- Calories: 544 per serving