4cupsromaine, choppedabout 1 large head of romaine
1cupmatchstick carrots
1cupred cabbage, diced small
1/2cupslivered almonds
2cupsshredded, cooked chicken
10.7ozmandarin oranges, canned and drained*Reserve 2 tbsp of the juice for the dressing
1/4cupcilantro, chopped
3/4cupgreen onions, sliced thin on the diagonalabout 4 green onions
1/2tspblack sesame seeds
1/2tsptoasted white sesame seeds
For the 'Peanut Dressing':
2tbspmandarin juice from the can*see notes if using fresh
2 tbsp coconut aminos
1tspfish sauce
1tbspcreamy cashew butter or creamy nut butter of your choice
2clovesgarlic, minced
2tbsprice vinegar
1/4tspground ginger powder
1/4tspcrushed red pepper flakes (optional)
1/2tsptoasted sesame oil
kosher salt, to taste
black pepper, to taste
Instructions
For the Chopped Asian Chicken Salad:
In a large bowl, combine the romaine, carrots, red cabbage, slivered almonds, chicken, mandarins, cilantro, green onions, black sesame seeds and white sesame seeds. Set aside.
For the 'Peanut Dressing':
In a food processor or blender, combine the mandarin juice, coconut aminos, fish sauce, cashew butter, garlic, rice vinegar, ginger powder, crushed red pepper flakes (if using) and toasted sesame oil. Blend until well-combined.
Drizzle dressing over the salad and very gently toss to combine so that the mandarin oranges do not get smashed. Taste and add salt and pepper if needed to taste.
Notes
If you can't find canned mandarin oranges without junk added to it, you can use fresh. I would dissect 2 mandarin oranges and place the slices in the salad. Use a 3rd and juice 2 tbsp. of juice for the dressing.